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Be the family hero, with these Italian Style Smothered 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 Smothered 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.
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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 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 made this on a weeknight, pretty easily. Simple, but good quality ingredients makes all the difference from “fine” to “wow!”, right?
What is your favorite way to prepare pork?
Want more pork? Of course you do!
Italian Style Smothered Pork Chops
- 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
- 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.
- Place a pork chop on each plate, and top with the prosciutto. Add the tomato/arugula mixture over the top.