Italian Pork Chops (with Prosciutto, Arugula and Mozzarella)

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!

Course Dinner

Cuisine American, Italian

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 313kcal

Author Kylee Ayotte

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

Instructions

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.

Notes

Substitutions & Additions

Spice it up with some Italian seasoning instead of just salt and pepper

Add some sautéed red peppers with the tomatoes;

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?

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.

Nutrition