Looking to switch up your dinner routine? My gluten free / dairy free skillet Italian Pork Chops are loaded with fresh vegetables and made in a half hours time.
I try to make a wide variety of entrees for dinner each week. I alternate between chicken, beef, pork, fish, and vegetarian meals. I do this to ensure that we don’t get tired of the same old meals. I’ve found that I always struggle with how to prepare pork chops. I almost always bake them with breadcrumbs in the oven. My mother in-law has been making this Italian Pork Chops recipe for years, and it’s always been a great alternative to the traditional baked pork chops.
Table of contents
Directions
Rinse and pat dry the pork chops. Season liberally, with salt and pepper on both sides. Set to the side.
Heat a skillet with olive oil. Cook the pork chops on medium heat for 5 minutes, the flip and cook an additional 5 minutes.
Flip the pork chops again and add in the diced tomatoes, bell peppers, and mushrooms. Mix well and add in the herbs de Provence and red pepper flakes.
Place a lid on the skillet and cook for an additional 10 minutes until the vegetables begin to soften and the pork chops have at least reached an internal temperature of 145°F.
Sprinkle the fresh parsley on top. Then divide pork chops between 4 plates. Scoop vegetable sauce on top of each pork chop and enjoy immediately.
Tips & Tricks
Here are a few of my favorite tips and tricks when making Italian Pork Chops.
- Pork Chops – I personally like to use thick cut pork chops. You can use whatever type of pork chops you’d like and/or have on hand. Just be cautious that they might cook quicker then the recipe has stated.
- Tomatoes – If you prefer to use fresh tomatoes, you can use 3-4 tomatoes, chop and place in the skillet as you would for the canned tomatoes.
- Pork Temperature – USDA has changed the safe temperature to cook pork a few years back. I still prefer my pork at 165 degrees Fahrenheit; however, it is now safe to cook pork to only 145°F.
- Herbes de Provence seasoning – The secret ingredient is the herbes de Provence seasoning that is added to the sauce. Without this seasoning the pork chops are not complete. So if you don’t have this seasoning in your pantry, go buy it now for this recipe!
- Spice – If you like a little kick to your food we like to add in red pepper flakes. That’s optional but we love it that way and so does my feisty two year old!
Pork Recipes
If you are still craving pork, here are a few more of my favorite pork recipes.
If your looking to change up your dinner time routine I highly suggest you try my recipe for Skillet Italian Pork Chops. They are sure to be a new family favorite! You can serve the pork chops on a bed of pasta or if your trying to be healthy on a bed of spaghetti squash. Either way–it’s delicious!
If you make this Italian pork chop recipes, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Italian Pork Chops
Equipment
- Stove Top
Ingredients
- 4 Thick Cut Boneless Pork Chops
- Salt and pepper
- 1 tablespoon Olive Oil
- 15 oz. Canned Diced Tomatoes
- 2 cups Multi-Colored Bell Peppers diced
- 1 cup Baby Portabello Mushrooms sliced
- 1 tablespoon Herbes de Provence
- ¼ teaspoon Crushed red pepper flakes
- 1 tablespoon Fresh Italian Parsley minced
Instructions
- Rinse and pat dry the pork chops. Season liberally, with salt and pepper on both sides. Set to the side.
- Heat a skillet with olive oil. Cook the pork chops on medium heat for 5 minutes, the flip and cook an additional 5 minutes.
- Flip the pork chops again and add in the diced tomatoes, bell peppers, and mushrooms. Mix well and add in the herbs de Provence and red pepper flakes.
- Place a lid on the skillet and cook for an additional 10 minutes until the vegetables begin to soften and the pork chops have at least reached an internal temperature of 145°F.
- Sprinkle the fresh parsley on top. Then divide pork chops between 4 plates. Scoop vegetable sauce on top of each pork chop and enjoy immediately.
Notes
- Pork Chops – I personally like to use thick cut pork chops. You can use whatever type of pork chops you’d like and/or have on hand. Just be cautious that they might cook quicker then the recipe has stated.
- Tomatoes – If you prefer to use fresh tomatoes, you can use 3-4 tomatoes, chop and place in the skillet as you would for the canned tomatoes.
- Pork Temperature – USDA has changed the safe temperature to cook pork a few years back. I still prefer my pork at 165 degrees Fahrenheit; however, it is now safe to cook pork to only 145°F.
Nutrition
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Did you make this recipe? Let me know!