Easy Cheesy Pork Chops with Mushrooms and Mozzarella

Juicy cheesy pork chops topped with melted mozzarella, served on a white plate with steamed rice and fresh summer salad.

Easy Cheesy Pork Chops with Mushrooms and Mozzarella

Course: Dinner, Main Course

Cuisine: International

Diet: Low Fat

Keyword: cheesy pork chops, cheesy pork chops recipe

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 460kcal

Author: Timea

Juicy, tender pork loin chops topped with garlic-sautéed portobello mushrooms, smoky diced ham, fresh tomato slices, and bubbly melted mozzarella. A fast, restaurant-quality 35-minute baked dinner.

Print Recipe

Metrics - US Customary

Equipment

1 Frying Pan or large skillet
1 baking tray or oven-safe baking dish
1 Meat mallet or rolling pin
1 Cutting board & chef’s knife

Ingredients

For the Pork Chops:

500 g pork loin chops cut into 4 even slices
3 tablespoon olive oil extra virgin, for searing
1 teaspoon sea salt fine
½ teaspoon ground pepper freshly ground
1 teaspoon onion granules or onion powder

For the Savory Mushroom & Ham Topping:

250 g mushrooms portobello, cleaned and finely diced
100 g pork ham smoked, cooked, finely diced
2 pcs onions medium-sized, finely chopped
2 cloves garlic minced
1 tablespoon olive oil plus extra for greasing the baking tray
1 teaspoon sea salt fine
½ teaspoon ground pepper freshly ground
1 teaspoon onion granules or onion powder
1 teaspoon marjoram dried

For the Cheesy Topping:

1 pcs tomato cut into 4 thin rounds
125 g mozzarella cheese freshly grated
1 tablespoon parmesan or Pecorino Romano cheese, finely grated

Instructions

1. Prep the Ingredients

Dice the cleaned mushrooms into small, uniform pieces.
Finely chop the onions and dice the smoked ham to a matching small size. Mince the garlic cloves.

2. Tenderize & Season the Pork

Place the pork slices between two sheets of plastic wrap or parchment paper.
Gently pound each slice with a meat mallet or rolling pin until evenly flattened to 0.5 cm (0.2 inches) in thickness.
Season both sides evenly with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon onion granules.

3. Flash-Sear the Chops

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
Once the oil shimmers, add the pork chops and sear for 30 to 45 seconds per side until lightly golden.
Immediately transfer the chops to a clean plate and set aside. (Do not cook through—they will finish in the oven).

4. Sauté the Mushroom & Ham Layer

In the same skillet over medium-low heat, add 1 tablespoon of olive oil if the pan is dry. Add the chopped onions and sauté for 1–2 minutes until soft and translucent.
Add the minced garlic and diced ham. Sauté for 1 minute, scraping up the browned bits from the bottom of the pan.
Add the chopped mushrooms, cover with a lid, and cook for 5 minutes to release their natural moisture.
Remove the lid. Stir in 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon onion granules, and 1 teaspoon dried marjoram.
Sauté uncovered over medium heat for 3–4 minutes until all accumulated liquid evaporates completely. Remove from heat.

5. Assemble & Bake

Preheat your oven to 220°C (430°F). Lightly grease a baking tray with olive oil.
Arrange the seared pork chops in a single layer in the baking tray.
Spoon the warm mushroom-ham mixture evenly over each chop, pressing down gently so it stays in place.
Place one slice of fresh tomato on top of each chop.
Cover each chop generously with the grated mozzarella and finish with a dusting of grated Parmesan.
Bake for 10 to 12 minutes, or until the cheese is completely melted, bubbly, and toasted golden brown at the edges.
Rest for 3 to 5 minutes before serving warm with your favorite sides.

Video

Notes

Don't Overcook on the Stovetop: The initial sear is strictly for surface browning and flavor development. Keep it under 45 seconds per side to ensure the meat stays juicy after baking.
Target Internal Temperature: Pork is at its juiciest and most tender when cooked to an internal temperature of 63°C (145°F) with a light pink blush in the center.
Dry Sauté: Ensure all mushroom moisture has completely evaporated before assembling so the pork stays firm and doesn't steam in excess liquid.
Cheese Variations: Provolone, Fontina, or mild Gouda can replace or be mixed with mozzarella for distinct melt and flavor profiles.
Make-Ahead: You can sear the chops, sauté the filling, and assemble the baking tray up to 8 hours in advance. Keep covered in the refrigerator, bring to room temperature for 15 minutes, and bake as directed.

Nutrition