Dinner doesn’t get much simpler or more satisfying than these Cheesy Pork Chops. Juicy pork, savoury mushrooms and onions, a touch of fresh tomato, and all blanketed with melted mozzarella – it’s pure comfort food.
This cheesy pork chops recipe is relatively easy to follow, with minimal prep time and straightforward cooking methods. It’s perfect for someone looking for a delicious meal without complicated techniques.
The combination of familiar flavours and a cheesy topping makes this dish appealing to both kids and adults.
Table of Contents
This recipe can be easily customized. You can try different cheeses, add herbs or spices, or swap out vegetables in the sauté to suit your taste preferences.
Ingredients
Next, I will show you the ingredients I used in this delicious cheesy pork chops recipe:
- 500 g Pork chops:Â Choose a good quality cut for optimal flavour. You can use bone-in chops for extra richness or go for boneless for easier cooking and eating.
- 125 g Grated Mozzarella:Â Provides that classic, melty cheesy goodness. You can experiment with other cheeses like provolone, cheddar, or a combination for different flavour profiles.
- Two Onions: A base flavour for the sauté, onions add sweetness and aromatic depth.
- 250 g Portobello Mushrooms (Agaricus bisporus): Bring an earthy, umami flavour and meaty texture to the sauté. Can try different types like cremini, shiitake, or chestnut mushrooms for variations.
- 100 g Smoked Cooked Ham: Adds a salty, savoury element to the sauté. Substitute with cooked bacon, pancetta, or even chorizo for a spicy kick.
- One Sliced Tomato:Â Offers a touch of brightness and acidity to cut through the richness. Use ripe or sun-dried tomatoes for a more intense flavour.
- Salt, pepper, onion granules:Â These basic seasonings increase the natural flavours of the pork and create a solid flavour foundation for the recipe.
How to Make the Cheesy Pork Chops?
Prepare the Ingredients
I’ll prepare the ingredients first, starting with the mushrooms. After cleaning the caps, I’ll cut them small so they cook faster.
Then, I will chop the onions as small as possible so they release their moisture, cook down quickly, and develop a soft texture.
Since the ham is already cooked, I’ll cut it into small pieces, similar to the size of the mushrooms.
Prepare the Meat
To tenderize the pork chops, place them between two sheets of plastic wrap. Using a meat mallet or a rolling pin, pound them gently to a thickness of about half a centimetre (0.2 inch). Be careful not to pound them too thin, or they may dry out during cooking. Season both sides with sea salt, freshly ground black pepper, and onion granules.
Fry the Pork Chops
Heat three tablespoons of olive oil in a pan over medium-high heat. When the oil shimmers and a drop of water sizzles immediately, fry the meat slices for about half a minute on each side. They only need to develop a golden-brown colour – overcooking at this stage will make them dry.
After they are fried, remove them to a plate and set them aside until the filling is ready.
Prepare the Mushrooms
In the same pan, add another tablespoon of olive oil (if needed) and sauté the chopped onion over medium-low heat until softened, about a minute or two. Avoid burning. Now add the minced garlic and stir well, scraping up any browned bits from the bottom of the pan. Then, add the finely chopped ham.
Add half a teaspoon of salt, mix, and cook for a minute to allow the flavors to meld. Then, add the mushrooms, cover the pan, and let them release their moisture for about five minutes.
Season with a teaspoon of sea salt, a smaller amount of marjoram (adjust to taste), a teaspoon of onion granules, and half a teaspoon of freshly ground pepper.
Mix well and sauté over medium heat, uncovered, until the liquid in the pan evaporates.
Now that the mushrooms are ready, let’s layer this filling onto the meat.
Bake the Stuffed Pork Chops
First, I will grease a baking tray with a spoonful of olive oil and place the meat slices in it, side by side. Naturally, the size of the tray will depend on the number of slices you have.
With a spoon, evenly distribute the entire amount of sauteed mushrooms over the pork chops, arranging them nicely so they don’t fall between them.
Place a slice of tomato on top of each one, which will not only contrast nicely in color but will add a little acidity to the dish.
Finally, top each chop with a thick layer of grated mozzarella. For a more intense flavour, you can also grate a small amount of Parmesan or Pecorino cheese over the mozzarella.
Bake the tray in a preheated oven at 220°C (430°F) for ten minutes, or until the cheese has melted and turns golden brown.
This was my cheesy pork chops recipe, as tasty as they are simple, and I invite you to try them too. Let us know how they turned out for you and if you added any of your own modifications!
How to Serve the Pork Chops
Serve the cheesy pork chops directly on warm plates with a drizzle of any remaining pan juices. Pair the cheesy richness with a light, fresh salad. A simple summer salad with lemon vinaigrette or a classic Greek salad would work well.
Also, you can pair it with side dishes like vegetable rice pilaf or mashed potatoes if you want the pork chops to be the centre of the plate.
F.A.Q.
What’s the best way to cook pork chops to make them tender?
The best techniques to achieve tender, juicy pork chops are:
–Tenderizing: Pounding the pork chops gently with a meat mallet or rolling pin helps break down tough fibres, making them more tender.
–Sear then bake: Searing the pork chops in a hot pan creates colour and flavour, then finishing them in the oven allows for even cooking without over drying the meat.
–Resting: Letting the pork chops rest for a few minutes after cooking allows the juices to redistribute, preventing them from running out when you cut into them.
Do pork chops get more tender the longer you cook them?
Unlike some tougher cuts of beef or pork that benefit from long, slow cooking to break down connective tissues, pork chops actually get tougher the longer you cook them. Cook them to an internal temperature of 145°F (63°C) with a slight pinkness in the centre. This ensures the meat is safe to eat while still being juicy and tender.
Can pork chops be a little pink?
Absolutely! It’s perfectly safe for pork chops to be a little pink in the center. In fact, a slight blush of pink often indicates the perfect level of doneness for juicy and flavourful pork.
To store the cheesy pork chops for optimal freshness and safety, allow them to cool completely and wrap them individually in plastic wrap or aluminium foil, or place them in an airtight container. You can store the pork chops in the refrigerator for up to 3-4 days.
For reheating, preheat the oven to 350°F (175°C), cover the pork chops with foil and bake until heated through, about 15-20 minutes.
Cheesy Pork Chops
Equipment
- 1 baking tray
Ingredients Â
- 100 g pork ham smoked, cooked
- 2 pcs onions medium-sized
- 250 g mushrooms portobello
- 500 g pork loin sliced
- 125 g mozzarella grated
- 1 pcs tomato sliced
- 2 cloves garlic
- 2 tsp sea salt kosher
- 1 tsp ground pepper freshly ground
- 1 tsp marjoram dried
- 2 tsp onion granules
- 4 tbsp olive oil extra virgin
- 1 tbsp parmesan grated
InstructionsÂ
- Clean the mushroom caps and cut them in small pieces. Chop the onions as small as possible and cut it into small pieces, similar to the size of the mushrooms.
- Place the pork chops between two sheets of plastic wrap. Using a meat mallet or a rolling pin, pound them gently to a thickness of about half a centimetre (0.2 inch).
- Season both sides with sea salt, freshly ground black pepper, and onion granules.
- Heat three tablespoons of olive oil in a pan over medium-high heat. Fry the meat slices for about half a minute on each side to develop a golden-brown colour.
- Remove them to a plate and set them aside.
- In the same pan, add more olive oil (if needed) and sauté the chopped onion over medium-low heat until softened, about a minute or two. Add the minced garlic and stir well. Add the finely chopped ham.
- Add half a teaspoon of salt, mix, and cook for a minute. Add the mushrooms, cover the pan, and let them release their moisture for about five minutes.
- Season with sea salt, marjoram, onion granules, and freshly ground pepper. Mix well and sauté over medium heat, uncovered, until the liquid in the pan evaporates.
- Grease a baking tray with a spoonful of olive oil and place the meat slices in it. Distribute the entire amount of sauteed mushrooms over the pork chops.
- Place a slice of tomato on top of each one. Top each chop with a thick layer of grated mozzarella and grate a small amount of Parmesan.
- Put the tray in a preheated oven at 220°C (430°F) for ten minutes, or until the cheese has melted and turns golden brown.
Video
