1. Seed the tomatoes and dice into pea-sized pieces. Stack the basil leaves, roll into a log, then finely chop. Combine the tomatoes, garlic, basil, capers and Parmesan cheese in a large bowl.
2. Preheat outdoor grill to 475°F or medium/high. Remove the pork chops from packaging and spread the dry rub evenly over the meat. Grill on preheated grill 7 to 8 minutes per side. Keep grill lid closed for faster cooking.
3. Remove pork chops from heat onto a clean tray and rest for 5 to 6 minutes. Meanwhile, finish the topping: dress with olive oil, vinegar and season to taste with salt and freshly ground black pepper.
4. For serving, top each pork chop with a generous amount of bruschetta topping and a heaping spoonful of ricotta cheese.

Recipe Credit:

Tatyana Nesteruk, Tatyana's Everyday Food