These Italian Pork Chops are juicy and full of flavor! Marinated in herbs, garlic, and a hint of olive oil, they bring a taste of Italy right to your kitchen.
Whenever I make these, I can’t help but dance a little while cooking! Pair them with some pasta or a fresh salad for a tasty meal that leaves everyone smiling.
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are great for flavor and juiciness. If you prefer boneless, that’s fine too! Just watch the cooking time, as boneless chops may cook faster.
Olive Oil: This is used for marinating and cooking. If you’re out of olive oil, avocado oil or canola oil work well as substitutes without changing the taste significantly.
Fresh Herbs: Fresh rosemary and thyme add a wonderful flavor. If you don’t have them, try using dried herbs (about one-third of the amount) or Italian seasoning as an all-in-one substitute.
Vegetables: Feel free to swap out zucchini and yellow squash for your favorite veggies like bell peppers or asparagus. Just cut them into similar sizes for even cooking.
Balsamic Vinegar: It adds a nice tang. If you don’t have balsamic, red wine vinegar or lemon juice can give a similar effect, but adjust the amount to taste.
What’s the Best Way to Sear Pork Chops?
Searing pork chops creates a lovely crust and locks in juices. Here’s how to do it right:
- First, make sure your skillet is hot! Heat over medium-high and wait until it’s shimmering.
- Add olive oil and let it heat up. The oil should be hot but not smoking.
- Carefully place the pork chops in the skillet, spacing them out to avoid steaming.
- Sear for about 3-4 minutes on each side. Let them sit without moving to form that perfect crust.
Listening for a nice sizzle is a good sign—they’re cooking perfectly!
These tips will help ensure your Italian Pork Chops come out golden, juicy, and full of flavor. Enjoy your cooking adventure!
Italian Pork Chops
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1-inch thick)
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped, plus extra sprigs for garnish
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 cup cherry or grape tomatoes
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 medium onion, chopped
- 1 tablespoon balsamic vinegar (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, with an additional 10-15 minutes for cooking. If you have the time, marinating the pork for up to 2 hours will really enhance the flavors, making this dish even more delicious. Overall, you’re looking at about 40-45 minutes from start to finish!
Step-by-Step Instructions:
1. Marinate the Pork Chops:
In a small bowl, mix together 2 tablespoons of olive oil, minced garlic, chopped rosemary, thyme, oregano, salt, and pepper. Use this mixture to rub all over both sides of the pork chops. For better flavor, let them marinate for at least 30 minutes or up to 2 hours in the fridge.
2. Preheat the Oven:
While the pork is marinating, preheat your oven to 400°F (200°C). This will prepare your kitchen for the final roasting.
3. Sear the Pork Chops:
Heat a large, oven-safe skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Once the oil is hot, carefully place the pork chops in the skillet. Sear them for about 3-4 minutes on each side, until they have a beautiful golden-brown crust.
4. Add the Vegetables:
Once the pork chops are seared, remove them from the skillet temporarily. Then, add the chopped zucchini, yellow squash, onion, and cherry tomatoes to the skillet. Season these veggies with a bit of salt, pepper, and a drizzle of olive oil, and stir well to coat everything.
5. Assemble and Roast:
Now, place the seared pork chops on top of the vegetables in the skillet. If you’re using balsamic vinegar, splash some over the tomatoes for a bit of tang. Then, transfer the skillet to your preheated oven.
6. Finish Cooking:
Roast in the oven for about 10-15 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the vegetables are tender. Use a meat thermometer to be sure!
7. Serve:
After removing the skillet from the oven, let the pork chops rest for a few minutes. This helps keep them juicy! Garnish with fresh rosemary sprigs and chopped parsley for a lovely presentation. Serve the pork chops warm alongside the roasted vegetables.
Enjoy your flavorful Italian Pork Chops that combine juicy meat with vibrant veggies! Buon Appetito!
Can I Use Boneless Pork Chops Instead?
Yes, you can substitute boneless pork chops! Just be mindful of the cooking time, as boneless chops generally cook faster. Aim for an internal temperature of 145°F (63°C).
What Should I Do If I Don’t Have Fresh Herbs?
No worries! You can use dried herbs instead. Use about one-third of the amount of dried herbs compared to fresh. For example, 1 teaspoon of dried rosemary instead of 1 tablespoon of fresh.
Can I Make This Recipe Ahead of Time?
Absolutely! You can marinate the pork chops ahead of time and store them in the fridge for up to 2 hours. You can also prepare the vegetables in advance, but it’s best to roast them fresh for the best texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to maintain moisture.