Bruschetta-Topped Pork Chops

Ingredients

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  2 ¼ lb or 1.02kg

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• grape tomatoes

  any variety

  16 1/4 cup or 1.6kg

• Bruschetta Tomato Topping

  Bellino

  8 Tbsp or 124g

• Basil

  Fresh

  28g

• Garlic

  Raw

  2 clove or 6g

• Thyme

  Fresh

  2 tbsp or 5g

• Balsamic vinegar

  2 tbsp or 32g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  3 clove or 9g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Cauliflower Florets

  Kroger

  24 oz or 680g

• Parmesan cheese

  Shredded

  ½ cup or 40g

Directions

1. Sprinkle pork lightly with salt and pepper. Cook pork, in batches, in hot oil in a large skillet over medium-high heat until done. Meanwhile, stir together tomatoes, bruschetta topping, basil, garlic, thyme and vinegar. Serve over pork.
2. Cook onion and garlic in hot oil in a large skillet over medium-high heat 5 minutes or until onion is tender, stirring occasionally. Add broth and cauliflower. Bring to a boil; reduce heat, cover, and simmer 15 minutes or until cauliflower is tender. Remove from heat. Mash cauliflower mixture with a potato masher; stir in cheese. Season with salt and pepper to taste.
3. copyrighted recipe, not to be shared