These Italian pork chops are juicy and full of flavor! They are seasoned with herbs like rosemary and thyme, making them taste like a comforting Italian dinner at home.
Cooking them is easy! Just sear the chops and let them simmer in a tasty tomato sauce. I like to serve them with some spaghetti on the side—perfect for mopping up that sauce! 🍝
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are best here for flavor and moisture. If you’re in a pinch, boneless chops or even chicken breasts can work, though cooking times may change.
Olive Oil: A good quality olive oil adds richness. You can substitute with vegetable oil for a neutral flavor if needed, but olive oil really enhances the dish.
Garlic: Fresh minced garlic brings a punch. If you’re out, garlic powder can work in a pinch—about 1/8 teaspoon per clove is a decent swap.
Fresh Herbs: Rosemary and thyme are fantastic for depth of flavor. If you only have dried herbs on hand, use half the amount, and remember, fresh is always best!
Vegetables: Zucchini, bell peppers, and cherry tomatoes create a colorful, nutritious mix. Feel free to swap in whatever veggies you like—like asparagus or broccoli!
How Do I Get the Perfect Sear on My Pork Chops?
Searing pork chops properly locks in juices and enhances flavor. Here’s how to get it right!
- Start by patting your pork chops dry with paper towels—this helps them brown better.
- Season both sides well with salt and pepper, along with the minced garlic and herbs.
- Heat your skillet to medium-high until it’s hot—add oil and let it shimmer.
- Add the chops and don’t touch them for about 4-5 minutes. This creates a nice crust. Flip and repeat.
If you’re unsure, use a meat thermometer; pork is perfect at 145°F (63°C). Letting them rest after cooking helps keep them juicy!
Italian Pork Chops
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped (plus extra sprigs for garnish)
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 cup cherry tomatoes, halved (red and yellow preferred)
- 1 medium zucchini, diced
- 1 small yellow bell pepper, diced
- 1 small red bell pepper, diced
- 1/4 cup chicken broth or white wine (optional, for deglazing)
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to cook. Overall, you’ll need around 35 minutes from start to finish, making it perfect for a quick and delicious weeknight dinner!
Step-by-Step Instructions:
1. Season the Pork Chops:
Start by patting the pork chops dry with paper towels. This will help achieve a nice sear. Next, sprinkle salt and pepper generously over both sides of the chops. Add the minced garlic, chopped rosemary, thyme, and oregano, ensuring they’re well coated. Let them sit for a few minutes while you prep the skillet.
2. Sear the Pork Chops:
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers. Carefully place the pork chops in the skillet, ensuring not to overcrowd the pan. Sear each side for about 4-5 minutes or until they develop a golden-brown crust and reach an internal temperature of 145°F (63°C). Once done, transfer the chops to a plate and cover them loosely with foil to rest.
3. Cook the Vegetables:
In the same skillet (don’t wipe it out — all that flavor is in there!), add the diced zucchini, halved cherry tomatoes, and both bell peppers. Season them with a pinch of salt and pepper. Sauté the veggies over medium heat, stirring occasionally, for about 5-7 minutes until they are tender and slightly caramelized.
4. Deglaze the Skillet:
If you’re using chicken broth or white wine, pour it into the skillet now, scraping up any brown bits stuck to the bottom. This adds incredible flavor to the dish. Let it simmer for 2 minutes to reduce a bit.
5. Combine and Serve:
Return the pork chops to the skillet, nestling them among the vegetables to warm through for an additional 1-2 minutes. Plate the pork chops with a generous serving of sautéed veggies on the side. For a lovely touch, garnish with a sprig of fresh rosemary and a sprinkle of chopped parsley.
Enjoy these flavorful Italian pork chops with a side of crusty bread or a light salad!
Can I Use Boneless Pork Chops Instead of Bone-In?
Absolutely! Boneless pork chops can be used; just be mindful that they may cook a bit faster. Aim for an internal temperature of 145°F (63°C) to ensure they are fully cooked.
What Other Vegetables Can I Add?
Feel free to mix and match! Great options include asparagus, spinach, or even mushrooms. Just adjust the cooking time depending on the vegetables you choose.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the microwave or in a skillet over low heat to maintain tenderness.
Can This Recipe Be Made Ahead of Time?
You can prepare the pork chops and sauté the vegetables ahead of time. Just reheat everything gently when you’re ready to serve. Keep in mind that the pork is best enjoyed fresh for optimal flavor and texture!
