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!
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.
Notes
Substitutions & AdditionsSpice it up with some Italian seasoning instead of just salt and pepperAdd some sautéed red peppers with the tomatoes;Parmesan cheese is ALWAYS a good idea to sprinkle over the topYou 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.