Italian Pork Chops (Prosciutto, Arugula, Mozzarella)

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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.

Step by step photos and instructions below!

Update: This recipe was originally published in June of 2017. It was republished with updated photos in January of 2021.

Feast your EYES, folks! These Italian Pork Chops are the real deal. Pretty simple, really – just grill or pan fry your pork, keep em warm and then make the “stuff” to smother them with.

I just love the colors in this, but the flavors…. ohhhhh. Fresh tomatoes,  salty prosciutto, lush mozzarella, peppery arugula, garlic, balsamic vinegar… I mean, can you EVEN?!

A bit of cheesy orzo or risotto on the side, a cheeky glass of red, and dinner is served, people!

Pork really doesn’t seem to get the same air-time as chicken and is even called “the other white meat” – which is funny to me. Pork chops are SO tasty and if you time them just right, succulent and juicy and full of flavor. That said, you could totally switch out the pork for chicken here 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 on a weeknight, pretty easily in around 30 minutes.

Simple, but good quality ingredients makes all the difference from “fine” to “wow!”, right?

Why this recipe works:

• 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 a weeknight winner!

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 recipe card located at the bottom of the post.

Ingredients:

Full, printable recipe below – just scroll down to the recipe card!

• Olive Oil
• 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.
• Salt and Pepper
• Pork Loin Chops – grab the thinly sliced ones for quick cooking!
• Fresh Mozzarella – try to find it fresh, but if you can’t, use a really generous handful of shredded mozzarella
• Tomatoes
• Garlic
• Arugula. You could use baby spinach leaves if you needed to!
• Balsamic Vinegar

How to make this recipe:

Full, printable recipe below – just scroll down to the recipe card!

Cook the prosciutto

Heat the olive 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 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, cover and simmer for 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.

Want more pork chop recipes? Of course you do!

• Blue Cheese Crusted Pork Chops
• Smothered Pork Chops (Crockpot Recipe)
• Pork Schnitzel Recipe (with secret ingredient!)

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5 from 3 votes

Italian Pork Chops (with Prosciutto, Arugula and Mozzarella)

Mozzarella, arugula, tomatoes & balsamic vinegar combine to amp up your weeknight meal. You’ll fall in love with these Italian Style Smothered Pork Chops!

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Suggested Equipment

Prep: 5 minutes

Cook: 12 minutes

Total : 17 minutes

Rate

yield: 6

Ingredients

• ▢ olive oil
• ▢ 3 slices prosciutto
• ▢ Salt and pepper
• ▢ 6 pork loin chops v
• ▢ 8 oz fresh mozzarella cut into thin slices
• ▢ 2-3 large tomatoes chopped
• ▢ 2 garlic cloves minced
• ▢ 2 cups baby arugula
• ▢ 2 Tbs balsamic vinegar

Instructions

• Heat the olive oil over medium heat in a large skillet, then add the prosciutto.  
• Cook until the prosciutto is crispy. Remove and set aside.
• Season the pork chops with salt and pepper, then cook, flipping, until golden brown and cooked through (140F). This should take only 3 minutes per side, but will depend on thickness of chops.
• Remove the pork and top with mozzarella slices – keep warm in tented tinfoil, or place in the oven under “warm” temperature.
• 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 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.

nutrition facts

Calories: 313kcal (16%) Carbohydrates: 5g (2%) Protein: 35g (70%) Fat: 16g (25%) Saturated Fat: 7g (44%) Cholesterol: 107mg (36%) Sodium: 325mg (14%) Potassium: 650mg (19%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 919IU (18%) Vitamin C: 10mg (12%) Calcium: 215mg (22%) Iron: 1mg (6%)

Nutritional Disclaimer

Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

Author: Kylee Cooks

Course:Dinner

Cuisine:American, Italian

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