This recipe is verry delicious, sweet, salty, fatty, fruity, spicy. Capers and basil, peppers and oranges. Some juicy olive oil and a little garlic. Salt and pepper. That simple. You could add diced fresh mozzarella if you are at all into pleasure. Mellow and creamy, the cheese balances all that tart pickled acid.
- 3 plum tomatoes, diced
- 2 cloves garlic, minced
- 1/4 cup panko breadcrumbs
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup capers
- 1 orange, sliced and broken into small segments
- 10–14 Mezzetta peperoncini peppers, sliced
- 1 large handful of basil, minced
- 2 double-cut, bone-in pork chops
To make the antipasto relish:
- Toss tomatoes and garlic with breadcrumbs and olive oil. Season with salt and pepper. Roast at 250 for 45 minutes, stirring once.
- Once cooled, stir together with capers, orange pieces, peperoncini peppers, and basil. Add a drizzle of olive oil, salt, and pepper to taste.
To make the pork chops:
- Light one side of grill, and cook chops until brown on both sides, about 3-5 minutes per side. Move chops to cool side of grill, close lid, and continue cooking until chops read 135 on a meat thermometer. Remove from heat and let rest for ten minutes before topping with the relish and serving.