Preheat oven to 350 degrees.

Sprinkle salt, pepper and half of the dried basil on both sides of the pork chops. Reserve the rest of the basil.

Heat a large oven proof skillet to medium high heat. Add olive oil and sear chops for about 3 to 4 minutes on each side or until chops are golden brown. Remove chops from pan and reserve on a plate or cutting board covered with foil.

Add butter and garlic to the pan. After butter melts, stir in broth and balsamic vinegar. Turn heat down to low.

Chop half the tomato and slice the other half into four thin slices. Add the chopped tomato to the pan and stir well.

Place the chops back in the pan and top with the slices of tomato and mozzarella cheese. Sprinkle with the remaining dried basil.

Place pan in the oven and bake for 10 to 15 minutes or until meat thermometer reads 145 for medium rare and 160 for medium.

Garnish with fresh basil. Serve pork chops on a plate with extra sauce. Great with pasta, rice or bread to soak up the juices.