Boneless Pork Caprese (My Way)

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 Serves: 4


  • 4 boneless center cut pork chops
  • ½ cup balsamic vinegar
  • 2 tablespoons honey
  • 1-1/2 tablespoons whole grain mustard
  • Mozzarella (either 4 slices or shredded)
  • 1 pint cherry tomatoes, halved
  • 4 cloves garlic, chopped
  • Basil
  • salt and pepper



Preheat oven to 375 degrees. In a large bowl, combine balsamic vinegar, honey, mustard and garlic and season with salt and pepper. Add the pork chops and marinate for up to an hour (longer if you wish).

In a hot frying pan, add oil and brown the pork chops on medium high heat, approximately 4 minutes per side.

Remove pork into an oven proof pan. Top with mozzarella. Cook for 12 minutes until cheese melts.

Add the balsamic mix to the pan you seared the pork chops and add the tomatoes. Sprinkle a little salt. Let the tomatoes break down a little.

Drizzle the mixture over the pork and mozzarella and sprinkle some fresh basil on top.

By Sharon Feldman


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