These Easy Italian-Style Pork Chops are tender, flavorful, and healthy! It takes less than 30 mins from start to finish and is full of flavor and veggies. Stovetop and Instant Pot instruction included. Plus, I shared my best tips to cook the best pork chops ever!
Easy Italian-Style Pork Chops Recipe Highlights
Today’s Easy Italian Pork Chops is a delicious, nutritious answer for a busy weeknight dinner!
This tender, flavorful, and healthy Italian Pork Chops recipe couldn’t get any easier; it requires only 30 minutes from start to finish and is full of ingredients you feel great about.
These are about to become your newest favorite. They’re melt-in-your-mouth delicious!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- Pork Chops: You can use either boneless or bone-in pork chops. I used boneless pork chops. See more pork chop cut suggestions below.
- Seasoners: Salt, black pepper, garlic powder, and Italian seasoning.
- Olive oil
- Vegetable or chicken broth
- Fresh Veggies: You’ll need onions, garlic, zucchini, and mushrooms.
- Canned Diced tomatoes
- Balsamic vinegar
- Herbs: You’ll need bay leaf and parsley.
Best Pork Chop Cuts for Pan-Frying
For pan-frying, the best pork chops cut is one that is relatively thin and has some marbling to keep the meat juicy and tender during cooking. Here are a few pork chop cuts that work well for pan-frying:
- Boneless Pork Loin Chops: These are lean, boneless chops cut from the loin and cook relatively quickly. Look for chops that are about 1/2 to 3/4 inch thick for optimal pan-frying.
- Bone-In Rib Chops: Rib chops have more fat and connective tissue, adding flavor and tenderness. Bone-in chops tend to be juicier and can be pan-fried with great results. Look for chops that are about 3/4 to 1 inch thick.
- Center-Cut Pork Chops: These chops come from the center of the pork loin and are usually boneless or have a small T-bone. They are a good balance of tenderness and flavor. Aim for chops that are about 3/4 to 1 inch thick for pan-frying.
How to Make Italian-Style Pork Chops Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- Season the pork chops
Season pork chops generously with salt, pepper, and garlic powder to taste.
- Sear
Sear chops on both sides until lightly golden (about (3 minutes for thinner chops and 5 minutes for pork chops up to 1u0022 thick). Transfer to a plate; set aside.
- Saute the veggies
Add onion, garlic, zucchini, and mushrooms to the pan; saute until slightly tender and fragrant.
- Deglaze the pan
Add the broth, and deglaze the pot using a wooden utensil with a flat head to scrape all of the stuck bits of chops off of the bottom of the pot.
- Add tomatoes, vinegar, and herbs
Add diced tomatoes, balsamic vinegar, Italian seasoning, and bay leaf; mix to combine—season with salt and pepper to taste.
- Return pork chops to the pan
Add the pork back in and cook for another 3-5 minutes or until the sauce has thickened up a bit (let the sauce bubble a bit but not furiously boil) and the pork chops are fully cooked through (145°F – 63°C minimum).
Make This Recipe in The Instant Pot
- Season pork chops with salt, pepper, and garlic powder to taste
- Turn the Instant Pot ON and select “sauté” mode. Adjust the heat to “more”. When hot, add oil. Sear chops on both sides until lightly golden. Transfer to a plate; set aside.
- Add the broth, and deglaze the pot using a wooden utensil with a flat head to scrape all of the stuck bits of chops off of the bottom of the pot. Return seared chops to the pot.
- Add onion, garlic, zucchini, mushrooms, diced tomatoes, balsamic vinegar, Italian seasoning, bay leaf, salt, and pepper. Do NOT mix.
- Secure the lid to the instant pot. Close the pressure release valve. Select “pressure cook” and adjust the cooking time to 2 minutes.
- When the time is over, let the pressure release on its own for 8 minutes. Then, carefully turn the vent to “Venting,” to release any extra pressure that might still be in there. Press “cancel”. Then remove the lid.
Tips To Cook Pork Chops
Pounding: To make your chops extra tender, use a meat mallet or a rolling pin to gently pound the pork chops before searing. This process helps break down the muscle fibers and makes the meat more tender and even in thickness. To avoid damaging the meat, place the chops between two sheets of plastic wrap or wax paper before pounding.
Allow the Chops to Reach Room Temperature: Let the pork chops sit at room temperature for about 30 minutes before cooking. This will ensure more even cooking throughout the meat.
Pat Dry Before Seasoning: Before seasoning the chops, pat them dry with a paper towel. Dry surfaces will help achieve better sear and browning during cooking.
Season Generously: Rub or season the pork chops with your favorite herbs, spices, and aromatics to add flavor.
Don’t Overcook: Overcooked pork chops can become dry and tough. Use a meat thermometer to check the internal temperature and remove them from heat when they reach 145°F (63°C). Remember that thicker pork chops will require longer cooking times, and thinner ones will cook faster. It’s essential to use a meat thermometer to check the internal temperature at the thickest part of the chop to ensure it’s fully cooked but not overdone.
Resting Time: Allow the cooked pork chops to rest for a few minutes before serving. This lets the juices redistribute throughout the meat, resulting in a more succulent chop.
Serving Suggestions
I love to serve Italian Pork Chops with mashed potatoes and plantains, but white rice, cauliflower rice, pasta, or orzo will work perfectly too.
Storing & Freezing Instructions
STORE: Store leftovers in a sealed food storage container in the refrigerator for 3 – 4 days.
FREEZE: Place them in an airtight freezer container and freeze them for up to 2 months. When ready to enjoy, let thaw in the refrigerator before reheating. However, be aware that freezing can affect the texture of the pork chops, potentially making them slightly drier when reheated.
Frequently Asked Questions
Which herb goes with pork?
Several herbs go well with pork, enhancing its flavor and making for a delicious culinary experience. Some popular herbs that pair beautifully with pork include rosemary thyme, sage, oregano, and marjoram.
Cooking pork chops so they don’t dry out requires attention to the cooking method, internal temperature, and resting time. It’s especially important to be mindful not to overcook the pork chops. Overcooking can result in dry and tough meat. Use a meat thermometer to check the internal temperature. Cook pork chops to an internal temperature of 145°F (63°C). The temperature will continue to rise slightly while resting.
Traditionally, pork chops are served with a variety of delicious side dishes that complement the flavor of the meat. Some of my favorites are mashed potatoes, rice, and pasta. Remember that the choice of side dishes can vary based on how you prepared the pork chops (are they saucy or grilled) and personal preferences.
More Pork Recipes You’ll Love!
- Super Easy Mexican Pulled Pork (5 ingredients)
- Easy Hawaiian Pineapple Pork
- Slow Cooker Honey Garlic Pork Chops
- Instant Pot Crispy Pork Carnitas
- Easy Kung Pao Pork Chops
- Slow Cooker Beer Pork Chops
- More Recipe
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Recipe Card 📖
Easy Italian-Style Pork Chops
Equipment
Ingredients
- 6 pork chops (boneless or bone-in, see notes)
- Salt and black pepper to taste
- 2 – 3 teaspoons garlic powder
- 2 – 3 tablespoons olive oil
- ½ cup (60 ml) vegetable or chicken broth (see notes)
- 1 cup onion, diced
- 4 garlic cloves, minced
- 2 medium zucchinis, halved lengthwise and cut crosswise into 1-inch pieces
- 2 cups mushroom, sliced
- 2 (14.5 oz) cans diced tomatoes
- 2 tablespoons (30 ml) balsamic vinegar
- 2 teaspoons Italian seasoning
- 1 bay leaf
- Fresh parsley, chopped (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Take the pork chops out of the fridge 15-30 minutes before starting the recipe, if possible.
Stovetop:
- Season generously the pork chops with salt, pepper, and garlic powder to taste
- Add the olive oil to a skillet over medium-high heat. Let the skillet heat up, and once it's hot, sear the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
- Add onions, garlic, zucchini, and mushrooms to the same skillet; saute until slightly tender and fragrant, about 2 – 3 minutes.
- Deglaze the pan: Add the broth, and deglaze the pot using a wooden utensil with a flat head to scrape all the stuck bits of chops off the bottom of the pot.
- Add diced tomatoes, balsamic vinegar, Italian seasoning, and bay leaf; mix to combine—season the sauce with salt and pepper to taste. Reduce heat to medium and simmer the sauce for 4 – 5 minutes.
- Add the pork back in and cook for another 3 – 5 minutes or until the sauce has reduced a bit and the pork chops are fully cooked through (145°F – 63°C minimum). Discard bay leaf.
- Garnish with fresh chopped parsley, if desired. Serve hot with rice, mashed potatoes, orzo, pasta or steamed veggies.
Instant Pot:
- Season generously the pork chops with salt, pepper and garlic powder to taste
- Turn the Instant Pot ON and select "sauté" mode. Adjust heat to “more”. When hot, add oil. Sear chops on both sides until lightly golden. Transfer to a plate; set aside.
- Add the broth, deglaze the pot using a wooden utensil with a flat head to scrape all of the stuck bits of chops off of the bottom of the pot. Return seared chops to the pot.
- Add onion, garlic, zucchinis, mushrooms, diced tomatoes, balsamic vinegar, Italian seasoning, bay leaf, salt and pepper. Do NOT mix.
- Secure the lid to the instant pot. Close the pressure release valve. Select "pressure cook" and adjust the cooking time to 2 minutes.
- When the time is over, let the pressure release on its own for 8 minutes. Then, carefully turn the vent to "Venting," to release any extra pressure that might still be in there. Press “cancel”. Then remove the lid. Discard bay leaf.
- Garnish with fresh chopped parsley, if desired. Serve hot with rice, mashed potatoes, orzo, pasta, or steamed veggies.
- OPTIONAL STEP FOR A THICKER SAUCE: Use a slotted spoon to transfer the chops to a plate. Cover loosely with foil to keep it warm. Mix 1 tablespoon o cornstarch with 1 tablespoon of cold water. Add the cornstarch mixture to the sauce in the skillet/pot; mix to combine. Simmer for about 2-3 minutes, or until the sauce is slightly thickened, stirring occasionally. Return chops to the pot.
- Pounding: To make your chops extra tender, use a meat mallet or a rolling pin to gently pound the pork chops before searing. This process helps break down the muscle fibers and makes the meat more tender and even in thickness. To avoid damaging the meat, place the chops between two sheets of plastic wrap or wax paper before pounding.
- Allow the Chops to Reach Room Temperature: Let the pork chops sit at room temperature for about 30 minutes before cooking. This will ensure more even cooking throughout the meat.
- Pat Dry Before Seasoning: Before seasoning the chops, pat them dry with a paper towel. Dry surfaces will help achieve better sear and browning during cooking.
- Season Generously: Rub or season the pork chops with your favorite herbs, spices, and aromatics to add flavor.
- Don’t Overcook: Overcooked pork chops can become dry and tough. Use a meat thermometer to check the internal temperature and remove them from heat when they reach 145°F (63°C). Remember that thicker pork chops will require longer cooking times, and thinner ones will cook faster. It’s essential to use a meat thermometer to check the internal temperature at the thickest part of the chop to ensure it’s fully cooked but not overdone.
- Resting Time: Allow the cooked pork chops to rest for a few minutes before serving. This lets the juices redistribute throughout the meat, resulting in a more succulent chop.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally published in January 2020. The recipe remains the same, but more notes, tips, photos, and information were added to the post in July 2023 to make it as helpful as possible!
This is a tasty fast meal that the whole family loves! I’ve made it several times now and it never disappoints!
Hello Gretchen! It sounds like you nailed it! We love this dish too. Thanks so much for trying my recipe and taking the time to come back and let me know.