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Caprese Pork Chops - Seared juicy caprese pork chops marinated in a garlicky balsamic glaze and topped with sweet tomatoes, melted mozzarella cheese, and fresh basil!

Caprese Pork Chops

Katerina | Diethood
Seared juicy caprese pork chops marinated in a garlicky balsamic glaze and topped with sweet tomatoes, melted mozzarella cheese, and fresh basil!
Servings : 4 serves
Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 15 minutes
Total Time 40 minutes

Ingredients
  

  • ½ cup balsamic vinegar
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • ½ teaspoon dried basil
  • salt and fresh ground black 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
  • ¼ cup freshly chopped basil leaves

Instructions
 

  • Preheat oven to 375˚F.
  • 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 the remaining olive oil in a cast iron skillet over medium heat.
  • Add the pork chops to the 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 with tomato slices and basil.
  • Transfer to a serving plate and drizzle with some of the balsamic glaze left in the skillet.
  • Serve.

Notes

  • Marinating: Although 15 minutes is sufficient, marinate pork chops for up to 4 hours for a deeper flavor.
  • Perfect sear: Sear in a hot, uncrowded skillet to achieve a perfect sear on pork chops.
  • Cooking times: Cooking times may vary; adjust cooking time based on pork chop thickness, aiming for an internal temp of 145°F.
  • Resting the meat: Allow the pork chops to rest for a few minutes before serving. This helps the juices redistribute, leading to juicier chops.
  • Refrigerate leftover pork chops in airtight containers for up to 3 days.
  • To Grill the Pork Chops: Preheat the grill to medium-high heat. Remove the pork chops from the marinade and transfer them to the preheated grill. Cook them 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 its internal temperature reaches 145˚F.

Nutrition

Calories: 496 kcal | Carbohydrates: 6 g | Protein: 56 g | Fat: 25 g | Saturated Fat: 7 g | Cholesterol: 178 mg | Sodium: 316 mg | Potassium: 884 mg | Sugar: 5 g | Vitamin A: 270 IU | Vitamin C: 1 mg | Calcium: 199 mg | Iron: 1.9 mg

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.

Course: Dinner
Cuisine: Italian
Keyword: caprese recipes, easy pork chop recipe, grilled pork chop recipe