Seared juicy caprese pork chops marinated in a garlicky balsamic glaze and topped with sweet tomatoes, melted mozzarella cheese, and fresh basil!
In a large bowl or a ziploc bag, combine balsamic vinegar, 1 tablespoon olive oil, garlic, dried basil, salt and pepper. Add pork chops and toss until coated.
Heat remaining olive oil in a cast iron skillet over medium heat.
Refrigerate leftover pork chops in airtight containers or wrap tightly with plastic wrap and heavy-duty aluminum foil over the plastic wrap.
Properly stored cooked pork chops will last up to 3 days in the refrigerator.