These Italian Pork Chops are juicy and full of flavor! They’re seasoned with herbs, garlic, and a zesty tomato sauce that makes each bite heavenly.
Cooking these is a breeze! I love serving them with some pasta or bread to soak up that yummy sauce. It’s a meal that makes me feel like a chef, even on lazy days! 🍽️
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are the best for flavor and moisture. If you’re looking for a leaner option, use boneless pork loin chops. Just be careful not to overcook them!
Olive Oil: This is perfect for sautéing the chops. If you’re out of olive oil, avocado oil or canola oil also works well and has a high smoke point.
Herbs: Dried oregano, basil, thyme, and rosemary create a classic Italian flavor. If you don’t have dried herbs, fresh herbs are great too! Use three times the amount in fresh.
White Wine: I use dry white wine for its acidity, which balances the dish. You can substitute it with chicken broth to keep it alcohol-free, or even use lemon juice mixed with water!
Vegetables: Zucchini, red bell pepper, and yellow squash make a colorful side. Feel free to swap in whatever veggies you have, like broccoli or asparagus, depending on the season!
How Do You Achieve Juicy Pork Chops?
Getting perfectly juicy pork chops is all about the technique. Here’s how to do it:
- First, make sure to pat the pork chops dry. This helps with getting that nice golden sear!
- Use medium-high heat when searing. This creates a great crust while keeping the inside juicy.
- Don’t crowd the skillet! If necessary, cook in batches to ensure even cooking.
- Let the chops rest under foil after cooking. This keeps them warm and juicy while you finish the sauce.
- Always check the internal temperature with a meat thermometer. Your goal is 145°F (63°C).
Following these tips will lead to tender, flavorful pork chops every time! Enjoy your cooking!
Italian Pork Chops Recipe
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- Salt and freshly ground black pepper, to taste
- 1/4 cup dry white wine or chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter
- Chopped fresh parsley for garnish
For the Side Vegetables:
- 1 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow squash, sliced
- 1 tablespoon olive oil
- Salt, pepper, and dried Italian herbs for seasoning
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare and cook. Just a little bit of time yields a flavorful meal that will impress your family or guests!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
First, pat the pork chops dry with paper towels so they sear nicely. Generously season both sides with salt, pepper, oregano, basil, thyme, and crushed rosemary. Get those flavors going!
2. Sear the Chops:
Heat the olive oil in a large skillet over medium-high heat. Once it’s hot, add the pork chops. Sear them for about 4-5 minutes on each side until they’re golden brown and cooked through (aim for an internal temperature of 145°F or 63°C). After cooking, remove the chops from the skillet and cover them with foil to keep warm.
3. Make the Sauce:
In the same skillet, toss in the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine or chicken broth along with the lemon juice, scraping up any flavorful brown bits left in the pan.
4. Simmer the Sauce:
Allow the sauce to simmer for 2-3 minutes until it reduces slightly. Then, stir in the butter until it’s melted and the sauce is nice and glossy.
5. Combine and Heat:
Return the pork chops to the skillet, and spoon the sauce over them. Let everything warm through for about another minute.
6. Cook the Vegetables:
While the pork chops are warming, take a separate pan and heat 1 tablespoon of olive oil over medium-high heat. Add the sliced zucchini, yellow squash, and chopped bell pepper. Season with salt, pepper, and a sprinkle of dried Italian herbs. Sauté for 5-7 minutes until the veggies are tender and slightly charred.
7. Serve:
It’s time to plate up! Serve the pork chops hot, drizzled with that lovely pan sauce, alongside the sautéed vegetables. Don’t forget to garnish with freshly chopped parsley for a burst of color and flavor.
Enjoy your Italian Pork Chops with a zesty herb crust and vibrant sautéed vegetables! Bon appétit!
Can I Use Boneless Pork Chops Instead?
Yes, you can! Boneless pork chops will work well, but be cautious as they cook faster. Check for doneness at around 4 minutes per side for perfect results!
How to Store Leftovers?
Store any leftover pork chops in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or skillet, adding a splash of broth or water to keep them moist.
Can I Use Different Vegetables?
Absolutely! Feel free to swap in veggies like bell peppers, asparagus, or even broccoli. Just adjust the cooking time based on how quickly the vegetables cook!
What Can I Serve with Italian Pork Chops?
This dish pairs wonderfully with pasta, rice, or even crusty bread to soak up the delicious sauce. A side salad or roasted potatoes are also great choices!
