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Be the family hero, with these Italian Style Pork Chops! Fresh mozzarella, peppery arugula, tomatoes and balsamic vinegar come together to amp up your weeknight pork chop dinner.
Feast your EYES, folks! These Italian Style 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?
Kylee’s Notes & FAQs
Substitions & Additions
- Spice it up with some Italian seasoning instead of just salt and pepper
- Add some sauteed red peppers with the tomatoes;
- Parmesan cheese is ALWAYS a good idea to sprinkle over the top
- What temperature should I cook pork chops to? I cook pork to 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!
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
- BALSAMIC VINEGAR
How to make this recipe:
Full, printable recipe below – just scroll down to the recipe card!
- 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.
- Season the pork chops with salt and pepper, then cook a few minutes each side, 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.
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!)
- Baked Pork Chops (from Lemon Blossoms)
Italian Style Smothered Pork Chops
Ingredients
- Olive oil
- 3 slices prosciutto
- Salt and pepper
- 6 thinly sliced pork loin chops
- 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
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.
Kate says
These remind me of the Giada porkchops we all use to make all the time, but the mozzarella on top makes them 100 times better.
michele says
Proscuitto and a pork chop? In the same dish? You have just made my dream meal….. Cant wait to try this!
Kathy says
These pork chops look fabulous and the combination of ingredients is absolutely heavenly!!! A keeper for sure!!
[email protected] says
What a great take on jazzing up a boring classic!