Quick and easy midweek dish bursting with flavor thanks to the basil vinaigrette. My kids love tomatoes but like them raw rather than baked. So instead of baking them together with the zucchini, pork chops and mozzarella I scatter them over the dish right before serving. That way they keep their firmness and add a refreshing flavor.
Italian style pork chops (serves 4)
2 zucchinis, sliced in 1/4 inch slices
4 to 5 tbsp olive oil
4 pork chops
8 slices burrata mozzarella
1 cup cherry tomatoes, halved
handful basil leaves, chopped
1 tbsp balsamic vinegar
sea salt and cracked black pepper
Preheat the oven to 425 degrees. Grease the bottom of an oven proof baking dish with 1 tbsp olive oil. Place the zucchini slices on the bottom of the baking dish, season with salt and pepper and bake for 10 minutes. In the meantime, heat 1 tbsp olive oil in a non-stick frying pan over medium-high heat and cook for 2 to 3 minutes each side. Season with salt and pepper and place on top of the zucchinis, top with two slices mozzarella each. Return to the oven for another 10 to 15 minutes or until cooked through. Turn the oven to broil and broil for 3 to 5 minutes or until slightly browned. In the meantime mix the remaining olive oil, balsamic vinegar and chopped basil in a small bowl and season with salt and pepper. To serve place the pork chop and zucchini on a plate, top with the cherry tomatoes and drizzle with the basil vinaigrette. Goes well with oven roasted new potatoes.
