Hi Margo;
This recipe is based on one that Di posted on this board, she called it:
TOMATO-BASIL SALAD SUMMER PERSONIFIED
2 ripe tomatoes, sliced thin ( I used about 8 roma tomatoes)
1 cup fresh basil leaves
2 Tbsp. minced shallots (I didn't use these, as I didn't have any)
1 clove garlic, minced
1/2 pound part skim mozarella cheese, sliced thin, in pieces about the size of the tomato slices (the mozarella was not in Di's original recipe)
1/4 cup red wine vinegar
1/4 cup olive oil
1 Tbsp. lemon juice
salt and pepper to taste
Wash and dry basil leaves, roll them up tightly, (largest on bottom, smallest on top) and slice crosswise into thin slices.
Put sliced tomatoes in glass baking dish, add mozarella and basil. Mix vinegar, oil, lemon juice, shallots and garlic. toss with the tomatoes, basil and cheese.
Let sit at room temperature about one hour, stirring ocassionally.Add salt and pepper to taste prior to serving.
Also I marinated the pork chops about three hours, they were not super thick, if they were you may want to do it longer. Five minutes in the preheated G.F. This again would depend on thickness of the chops.