Be the family hero, with these Italian Pork Chops! Fresh mozzarella, peppery arugula, tomatoes, and balsamic vinegar come together to amp up your weeknight pork chop dinner.
Check out my Homemade Shake and Bake Pork Chops, Stuffed Pork Chops, Balsamic Glazed Pork Chops or my BBQ Pork Burgers, too!
Step by step photos and instructions below!
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Feast your EYES, folks! These Italian Pork Chops are the real deal. Pretty simple, really – just grill or pan fry your pork, keep them warm and then make the “stuff” to smother them with.
This is one of my most requested family favorite meals, for good reason. It uses fresh tomatoes, salty prosciutto, lush mozzarella, peppery arugula, garlic, balsamic vinegar… I mean, can you EVEN?!
A bit of cheesy orzo or risotto, or your favorite pasta on the side, a cheeky glass of red, and this easy weeknight dinner is served, people! This will serve the whole family, and have them come running to the table!
Pork really doesn’t seem to get the same air-time as chicken and is even called “the other white meat”. Pork chops are SO tasty and if you time them just right, succulent and juicy and have so much flavor.
That said, like with many pork recipes, you could totally switch out the pork for boneless chicken breasts if that’s what you have on hand.
I’m a big believer in using what you have – if I’m missing an ingredient, I don’t run to the store, I just try and figure out what else I could use to sub. I make this satisfying meal on a weeknight, pretty easily in around 30 minutes. There is not a ton of prep work, but you could slice, dice and season ahead if you wish.
Why you’ll love this recipe
- Adaptable. Everyday ingredients can be used! If you don’t have arugula, use spinach. No fresh mozzarella? Use shredded instead!
- Quick and Easy. With a cooking time of less than 30 minutes, this is one of those easy dinners that just look fancy!
- Simple ingredients. Check out the ingredients below for substitution suggestions.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Frequently Asked Questions
What temperature should I cook pork chops to?
I cook pork to an internal temperature of 145 degrees F. Then rest for 5 minutes before slicing/serving.
What sides should I make with pork chops?
Try these favorite side dish recipes of mine!
Pan Roasted Brussels Sprouts
Creamy Garlic Parmesan Risotto
Sautéed Green Beans
Roasted Broccoli
Kylee’s Notes & FAQs
Substitutions & Additions
Spice it up with some Italian seasoning instead of just salt and pepper
Add some sautéed red peppers with the tomatoes;
Season with a little Italian seasoning if you wish.
Parmesan cheese is ALWAYS a good idea to sprinkle over the top.
You can also coat the pork chops in bread crumbs if you would like. Just add breadcrumbs to a small bowl, and dip pork chops in egg, then breadcrumbs. Easy, right?
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Prosciutto. This can be found in most delis in a regular grocery store. If can’t find it, no worries! Some ham, or bacon will work.
- Boneless Pork Chops. Grab the thinly sliced ones for quick cooking! Bone-in pork loin chops can also be used. Adjust your cook time a few more minutes if you use bone in.
- Fresh Mozzarella. Try to find it fresh, but if you can’t, use a really generous handful of shredded mozzarella. Provolone can also be used.
- Tomatoes. Fresh tomatoes are best!
- Garlic. Fresh garlic, avoid the jarred kind if possible.
- Arugula. You could use baby spinach leaves if you needed to!
- Balsamic Vinegar.
How to make Italian Pork Chops at home
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Cook the prosciutto
Heat the olive oil (or use vegetable oil) in a large skillet over medium heat, then add the prosciutto.
Cook until the prosciutto is crispy. Remove and set aside.
Cook the pork chops
Season the pork chops with salt and pepper, then cook a few minutes each side, until golden brown, tender and cooked through (140 degrees F). This should take only 3 minutes per side but will depend on the thickness of your chops.
Remove the pork and top with mozzarella slices – keep warm in tented tinfoil, or place in a preheated oven under “warm” temperature.
Make the topping
In the same skillet, add the garlic, tomatoes and cook until tomatoes begin to soften, scraping the skillet to get up all the delicious brown bits.
Add the arugula, and toss until the arugula wilts. Season with a little salt and pepper.
Add the balsamic vinegar, reduce heat, cover and simmer for 1 more minute.
To Serve
A few minutes before serving, grab your serving plates, place a pork chop on each plate, and top with the prosciutto. Add the tomato/arugula mixture over the top.
Devour.
Want more easy pork chop recipes? Of course you do!
- Smothered Pork Chops (Crockpot Recipe)
- Lemon Pork Tenderloin. A simple, light and fresh rub on the pork, roasted for about 45 mins, rested for 10 – then sliced and devoured.
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Italian Pork Chops (with Prosciutto, Arugula and Mozzarella)
Ingredients
- olive oil
- 3 slices prosciutto
- 6 pork loin chops
- salt and pepper
- 8 ounces fresh mozzarella cut into thin slices
- 2 minced garlic cloves
- 2-3 large chopped tomatoes
- 2 cups baby arugula
- 2 tablespoons balsamic vinegar
Directions
- Heat the olive oil over medium heat in a large skillet, then add the 3 slices prosciutto.
- Cook until the prosciutto is crispy. Remove and set aside.
- Season 6 pork loin chops with salt and pepper, then cook, flipping, until golden brown and cooked through (140°F). This should take only 3 minutes per side, but will depend on thickness of chops.
- Remove the pork and top with 8 ounces fresh mozzarella cut into thin slices – keep warm in tented tinfoil, or place in the oven under “warm” temperature.
- In the same skillet, add the 2 minced garlic cloves, 2-3 large chopped tomatoes and cook until tomatoes begin to soften, scraping the skillet to get up all the delicious brown bits.
- Add 2 cups baby arugula, and toss until the arugula wilts. Season with a little salt and pepper.
- Add 2 tablespoons balsamic vinegar and cook 1 more minute.
To Serve
- Place a pork chop on each plate, and top with the prosciutto. Add the tomato/arugula mixture over the top.
- Devour.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in June of 2017. It was republished with updated photos in January of 2021.
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