Bruschetta Pork Chops With Basil For Two Recipes

Steps:

• Heat oven to 425ºF.
• Coat chops with coating mix as directed on package. Discard any remaining coating mix. Place in 15x10x1-inch pan sprayed with cooking spray.
• Bake 20 min. or until done (145ºF). Meanwhile, combine tomatoes, dressing, onion and basil.
• Top chops with tomato mixture and cheese. Bake 5 min. or until cheese is melted.

Steps:

• Preheat the grill to high.
• For Onions:
• In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes.
• For Bruschetta:
• Brush the bread slices with olive oil. Rub the garlic clove on the bread and season with salt and pepper. Place on the grill in a single layer and cook until golden and crisp then repeat on the other side. Remove from grill and let cool slightly.
• To Serve:
• Top each piece of toast with a heaping spoonful of pork. Top with a spoonful of onions. Place a dollop of barbecue sauce on top of the bruschetta and garnish with chives.
• Preheat the grill to high.
• For Onions:
• In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes.
• For Bruschetta:
• Brush the bread slices with olive oil. Rub the garlic clove on the bread and season with salt and pepper. Place on the grill in a single layer and cook until golden and crisp then repeat on the other side. Remove from grill and let cool slightly.
• To Serve:
• Top each piece of toast with a heaping spoonful of pork. Top with a spoonful of onions. Place a dollop of barbecue sauce on top of the bruschetta and garnish with chives.

Steps:

• With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
• Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 3-minute rest time.

Steps:

• Heat oven to 425ºF.
• Coat chops with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.
• Bake 20 min. or until chops are done (160ºF). Meanwhile, combine tomatoes and dressing.
• Top chops with tomato mixture and cheese. Bake 5 min. or until cheese is melted.

Steps:

• Preheat broiler to high, (if you prefer you can also grill the bread). Place bread slices on a broiler pan. Char bread on each side under hot broiler, keep an eye on it! Rub toasts with cracked garlic and drizzle with oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat. Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve.

Steps:

• Toss the pork chops with the lime juice in a bowl until evenly covered. Toss with garlic and basil. Season the chops to taste with salt and pepper. Set aside to marinate for 30 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Heat oven to 425ºF.
• Pour 1/4 cup dressing over chops in shallow dish; turn to evenly coat both sides of each chop. Refrigerate 15 min.
• Drain chops; discard dressing. Place coating mix in shallow bowl. Dip chops in coating mix, turning to evenly coat both sides of each chop. Place on baking sheet sprayed with cooking spray. Discard any remaining coating mixture.
• Bake 20 min. or until chops are done (145ºF). Meanwhile, combine tomatoes, remaining dressing, parsley and crushed red pepper.
• Top chops with tomato mixture and cheese. Bake 5 min. or until cheese is melted.

Steps:

• Pour half the vinaigrette into pie plate; place bread crumbs in separate pie plate. Dip chops, 1 at a time, in vinaigrette, then in crumbs, turning to evenly coat both sides of each chop with each ingredient.
• Heat oil in large skillet on medium heat. Add chops; cook 6 to 8 min. on each side or until evenly browned on both sides. Meanwhile, mix pasta sauce and remaining vinaigrette until blended.
• Pour pasta sauce mixture over chops; simmer on medium-low heat 3 min. or until pasta sauce mixture is heated through and chops are done (145ºF).
• Top with cheese; cover. Cook 1 min. or until cheese is melted.

Steps:

• Mix first 4 ingredients; gradually stir in 1 tablespoon oil (mixture will be crumbly). Rub over both sides of pork chops., In a large skillet, heat remaining oil over medium heat; cook chops until a thermometer reads 145°, 4-6 minutes per side. Let stand 5 minutes before serving.