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.