Thursday, September 8, 2011

Tasty Tuesday Pizza Pork Chops!

Here's another great recipe (and great hunk!) from our own Diva Donna!

Who would think to make a Pizza Pork Chop? Well I have so many tomatoes and herbs right Now!! Why not? I love pizza. So without the crust. I think of Chops and Chaps I think of Cowboys. This cowboy just has so much possibilities. I love the V pointing down the furred trail to............. his pork chop on a stick. And just a small tug on his Wranglers and we'll know which direction the winds blows.


  • 5 boneless pork chops
  • 1 pinch salt and ground black pepper to taste
  • 5 slices tomato (1/2-inch thick)
  • 1/4 cup chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 5 slices mozzarella cheese


  1. Preheat an outdoor grill for medium heat.
  2. Season the pork chops with salt and black pepper and arrange in the bottom of a disposable aluminum pan; top each with a tomato slice. Divide the basil, oregano, and garlic between the pork chops; drizzle with the olive oil. Cover the pan with aluminum foil.
  3. Cook on the preheated grill until the pork is no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove the pan from the grill; top each pork chop with a slice of mozzarella cheese, replace the aluminum foil over the pan, and wait until the cheese melts, 3 to 5 minutes, before serving.
I was interviewed by fellow Sourcebooks author Sara Taney Humphreys at RWA in June. Here's the interview on YouTube!


  1. I would have never thought of pizza pork chops. That sounds absolutely amazing! And the hunk looks absolutely delicious...

  2. LOL! It's a wonder he can keep those jeans on well enough to walk, isn't it?

  3. Mmmm, delicious. I wonder if you can smoke those pork chops on a stick...

  4. Very tasty, and the pizza pork chops look good too.

  5. So tasty you'll want to just lick all the sauce off your fingers and the Pork chop boner.
    Laughing, I can't believe it we just had this a few days ago again. I just bought this amzing new seasoning made by "Spice Masters' Called Parmesan Creations I bought the Italian Herb Seasoned Parmesan. And it was wonderful sprinkled on these pork chops.

  6. OMG !! You sounded wonderful. I loved the interview Cheryl!! I can't believe I've been pronouncing Zetithians the wrong way all this time. I was leaving out the IT. We can't forget the IT. We love IT so much. All the Zetithians have IT.

  7. I just want to blow on Mr. Long and Tall's jeans and watch them...come on down! LMAO at the direction of the wind blowing.

    Loved hearing/seeing you almost in person in the interview, Cheryl. Too all this time we've exchanged written words, you've never had an accent;)

    Throughout all the Cat Star Chronicle books I've never had a clue how to say "Zetithians":)

    Unique combo of ingredients, Donna. I like all.

  8. Accent? What accent? Lots of people can't say Zetithian. Guess I should have thought of that when I wrote Slave. LOL! Can't change it now....

  9. Enjoying Niagara Falls and I can't say that I've seen any of these mighty fine cowboys here, unfortunately. I'm keeping my eyes open for swinging weenies, too. Haven't seen any of those yet either. (sigh...) I need to look harder.

    The recipe sounds unique and yummy.

    Loved your interview, Cheryl! You crack me up! ;D