Mediterranean chops
I often find myself with some pork chops in the fridge and not wanting to make the same old thing. I first tried this recipe one evening when I had some good tomatoes and mozzarella on hand, and the combination came together quickly and without any hassle. I loved how the simple flavors intertwined with the dried herbs.
Quick Info
Total time: about 45 minutes
Preparation time: 10-15 minutes
Baking time: 25-30 minutes
Servings: 6
Difficulty: easy
Recipe type: main dish baked in the oven, suitable for dinner or lunch
Ingredients
6 pork chops
3 large tomatoes
200 g cheese (I used mozzarella, but regular cheese works too)
salt
pepper
dried basil
dried oregano
olive oil
Instructions
1. Wash the chops, then pat them dry with a kitchen towel. Season both sides with salt and pepper.
2. Use a meat mallet to pound each piece until it’s thinner and more tender. Don’t overdo it; just flatten them slightly.
3. Heat a grill pan well. Add the chops one by one and sear them over high heat just until they get grill marks and change color. Don’t cook them through; they will finish cooking in the oven.
4. Meanwhile, preheat the oven to 200 degrees Celsius.
5. Slice the tomatoes into medium-sized slices, not too thin or too thick. Do the same with the cheese.
6. Drizzle a little olive oil on the bottom of a large baking dish.
7. Arrange the chops in the dish. On each piece of meat, place one or two slices of tomato (depending on the size of the tomatoes and chops) and one or two slices of cheese, again depending on size.
8. Sprinkle a little salt, pepper, dried basil, and dried oregano on top. Don’t overdo the herbs; just enough to add a subtle flavor.
9. Place the dish in the oven and bake for 25-30 minutes, until the cheese melts and lightly browns, and the meat is fully cooked.
10. I served them with mashed potatoes and a green salad. They also pair well with a simple vegetable side.
Why I make this recipe often
Because it doesn’t require many ingredients and is quick to prepare. Plus, the chops don’t dry out, and the combination of tomatoes and cheese works in any season. It goes well with various sides and can easily be adapted to whatever I have in the fridge.
Tips and Variations
Tips
- Don’t over-grill the chops; they will cook enough in the oven.
- If using fresh mozzarella, let it drain a bit so it doesn’t release too much water.
- Use the freshest tomatoes possible; otherwise, they may lose their texture when baked.
Substitutions
- Mozzarella can be swapped for classic cheese or another type of cheese that melts well.
- If you don’t have basil or oregano, you can use just one of them or other dried herbs you like.
Variations
- You can add a few slices of bell pepper or mushrooms if you want to change up the flavor a bit.
- For a more intense flavor, you can grate a little parmesan on top before the end of baking.
Serving Ideas
- Classic mashed potatoes go very well, but a simple green salad or sautéed vegetables work too.
- If you want something lighter, you can serve them on a bed of mixed greens and cherry tomatoes.
Frequently Asked Questions
Can I use other types of meat?
You can also use thick-cut chicken breast or beef loin, but the baking time may vary. Pork remains the best choice for texture in this recipe.
Do I need a grill pan, or will any pan work?
Any pan will work, but a grill pan gives those signature marks and a light crust. It’s not mandatory; what matters is that the heat is well distributed.
Can I prepare everything in advance and bake it later?
You can prepare everything and refrigerate it for a few hours, but ideally, you should bake it as soon as possible so the tomatoes don’t release too much water over the meat.
What kind of cheese should I choose?
Almost any cheese that melts nicely will work. Mozzarella is softer and stretchy, while classic cheese is firmer after baking.
Do I need to flip the chops in the oven?
No need. They cook well this way, and the cheese stays nicely on top.
Nutritional values (estimate)
For one serving, about 350-400 kcal.
Protein: approximately 30 g
Fat: around 22-25 g
Carbohydrates: 5-7 g (from tomatoes and cheese)
Values may vary depending on the cheese used and the thickness of the chops. It’s a filling meal with plenty of protein and fat, while carbohydrates are minimal.
Storage and Reheating
Mediterranean chops can be stored in the fridge, covered, for up to 2 days. They can be reheated in the oven or microwave, but the cheese won’t be as stretchy, and the tomatoes may release water. Freezing is not recommended, as they lose their texture. Ideally, they should be consumed the same day.
Ingredients: 6 pork chops, 3 large tomatoes, 200 g cheese, salt, pepper, dried basil, dried oregano, olive oil
