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Easy Italian-Style Pork Chops in serving plate chopped parsley.
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Easy Italian-Style Pork Chops

These Easy Italian-Style Pork Chops are tender, flavorful, and healthy! Takes less than 30 mins, from start to finish, and is full of flavor and veggies.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 315kcal

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)

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.

Notes

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.
Pork Chops: You can use either boneless or bone-in pork chops. I prefer boneless pork chops for this recipe; mine were 1 inch thick.
Stock/Broth: If desired, you can use white wine instead of stock of broth in this recipe. 
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.
 
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Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition

Calories: 315kcal | Carbohydrates: 14g | Protein: 32g | Fat: 15g | Sugar: 8g