Juicy Caprese Pork Chops marinated in a garlicky balsamic glaze and topped with sweet tomatoes, melted mozzarella cheese, and fresh basil!
AN EASY 30-MIN PORK CHOPS RECIPE
One skillet, 30-minute meal prepared with mozzarella-smothered pork chops and topped with juicy tomatoes and basil. I’m telling you, pork chops have never been so juicy and moist than with this Caprese Pork Chops Recipe!
This tasty recipe is great for a fancy, romantic dinner, but also perfect for a quick weeknight meal. Additionally, it’s low-carb and keto-friendly, too! WINNING!
WHAT MAKES CAPRESE PORK CHOPS SO DELICIOUS?
I love the amazing flavor of seared pork chops marinated in a sweet balsamic mixture, but when you add tomatoes, mozzarella and basil into that mix, trust me, it is BE. YOND. de.licious.
Lately, I’ve been making caprese-all-the-things because my Mom brought over a ton of her homegrown tomatoes from the garden and, in my opinion, they taste best when paired with mozzarella cheese and a drizzle of balsamic vinegar.
When she first gave me some of her tomatoes, I quickly made this Caprese Skillet Chicken and this Caprese Macaroni and Cheese.
Last week, she brought over a bunch more and I made us these pork chops, as well as a Caprese Chicken Nachos recipe that I’ll share with you very soon.
HOW TO MAKE CAPRESE PORK CHOPS
This caprese pork marinates in a delicious garlicky balsamic marinade, and then it’s seared and baked with melty cheese until tender and juicy.
- For the marinade, you’ll need balsamic vinegar, olive oil, dried basil, and garlic. If time permits, let the pork chops sit in the marinade for at least 15 minutes before adding them to the skillet.
- Cook on both sides for about 4 minutes per side, or until browned.
- Top with slices of fresh mozzarella cheese and pop the skillet in the oven for 10 minutes, or until cheese is melted.
- Remove from oven, top with tomato slices and basil; drizzle with balsamic glaze and serve.
Super easy, super good, super satisfying!
HOW TO GRILL CAPRESE PORK CHOPS
- Preheat grill to medium-high heat.
- Remove the pork chops from the marinade and place on the preheated grill.
- Cook for 4 minutes; flip and cook for 3 more minutes.
- Place mozzarella cheese on top, close the grill and cook until cheese is melted and meat is cooked through. Pork is done when internal temperature reaches 145F.
HOW TO STORE COOKED PORK CHOPS
- Refrigerate leftover pork chops in airtight containers or wrap tightly with plastic wrap and heavy-duty aluminum foil over the plastic wrap.
- Properly stored cooked pork chops will last up to 3 days in the refrigerator.
YOU MIGHT ALSO LIKE
- Garlic and Rosemary Balsamic Roasted Pork Loin
- Honey Garlic Baked Pork Chops
- Skillet Pork Chops in Creamy Mushroom Sauce
- Instant Pot Barbecue Pulled Pork
- Crock Pot Pineapple Barbecue Sauce Pork Chops
ENJOY!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Caprese Pork Chops
Ingredients
- 1/2 cup balsamic vinegar
- 3 tablespoons olive oil divided
- 3 cloves garlic minced
- 1/2 teaspoon dried basil
- salt and fresh ground pepper to taste
- 4 bone-in center cut pork chops you can also use boneless pork chops
- 4 slices fresh mozzarella
- 1 to 2 large tomatoes sliced
- 1/4 cup freshly chopped basil leaves
Instructions
- Preheat oven to 375F.
- In a large bowl or a ziploc bag, combine balsamic vinegar, 1 tablespoon olive oil, garlic, dried basil, salt and pepper. Add pork chops and toss until coated.
- If time permits, let marinate in the fridge for at least 15 minutes, and up to 4 hours.
- Heat remaining olive oil in a cast iron skillet over medium heat.
- Add pork chops to skillet and sear for 4 minutes, or until golden; flip and continue to cook for 4 more minutes.
- Remove from heat and top each pork chop with sliced mozzarella.
- Place skillet in the oven and cook for 10 minutes, or until cheese is melted and pork is cooked through.
- Remove from oven and top op with tomato slices and basil.
- Transfer to a serving plate and drizzle with some of the balsamic glaze left in the skillet.
- Serve.
Notes
HOW TO STORE COOKED PORK CHOPS
Refrigerate leftover pork chops in airtight containers or wrap tightly with plastic wrap and heavy-duty aluminum foil over the plastic wrap. Properly stored cooked pork chops will last up to 3 days in the refrigerator.WW FREESTYLE POINTS: 10
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
What do you serve with it? Something that is easy and quick?
Depends on what you like – you can check out a number of my side dish recipes right here: https://diethood.com/recipes/side-dishes/
Here’s a few that I would serve it with:
https://diethood.com/skillet-zucchini-mushrooms/
https://diethood.com/crispy-air-fryer-potatoes/
https://diethood.com/chopped-egg-cucumber-tomato-salad/
Delicious! Very juicy! I am not a cook so I follow recipes exactly. It turned out great and my food critic husband loved it! ❤️
This looks delicious, although it doesn’t seem as though anyone’s actually made it. I hate tomatoes, and we don’t eat pork; do you think it would be good made with chicken and zucchini? Oh, and American cheese.
Hi!
I have a similar recipe with chicken 🙂 You can get it here: https://diethood.com/caprese-skillet-chicken-recipe/
And here’s one more with chicken, but this one is cooked in the oven: https://diethood.com/caprese-balsamic-baked-chicken-breasts/
I don’t know how it would taste with American cheese, but I know it definitely won’t taste like a “caprese” dish, which is all about mozzarella, tomatoes, and basil.
Wow! I love it! I tried it tonight and yes, I used mozzarella cheese.
Thank you!
That would make it a completely different dish. You changed all the ingredients.