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Caprese Bone-In Pork Chops

These Caprese Bone-In Pork Chops are juicy, golden seared pork chops topped with fresh marinated tomatoes, creamy burrata, basil, and balsamic glaze for an easy restaurant-quality dinner packed with fresh summer flavor.
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Course: Main Course
Cuisine: American, Italian, Mediterranean
Keyword: bone in pork chop recipe, burratta and tomato topped pork chops, pan seared pork chops, pork chop recipe, tomato topped pork chops
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2 servings

Ingredients 

Pork Chops

  • 2 large bone-in pork chops about ½–¾ inch thick, tomahawk cut used here
  • 2 tablespoons olive oil
  • 2 tablespoons cornstarch
  • 2 tablespoons all purpose flour
  • 1 tablespoon grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried parsley
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • ½ teaspoon dried thyme

Tomato Topping

  • 4 Roma tomatoes or firm vine tomatoes, diced medium
  • ½ red onion minced
  • 1 garlic clove minced
  • 2 tablespoons fresh basil julienned
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste

For Serving

  • 1 ball burrata torn
  • Balsamic glaze
  • Olive oil drizzle
  • Shaved parmesan optional
  • Fresh basil optional

Instructions

Prepare the Pork Chops

  • Preheat oven to 425°F.
  • In a shallow bowl, combine the cornstarch, flour, parmesan cheese, garlic powder, onion powder, parsley, kosher salt, black pepper, smoked paprika, and dried thyme.
  • Pat the pork chops completely dry with paper towels.
  • Coat all sides of the pork chops evenly in the flour mixture, pressing gently so the coating adheres well.

Sear the Pork Chops

  • Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.
  • Add the pork chops and sear for 3–4 minutes per side until deeply golden brown and lightly crisp.
  • Transfer the skillet to the oven and cook for another 8–10 minutes, or until the internal temperature reaches about 140°F.
  • Remove from the oven and let rest for 5 minutes. The temperature will continue rising to approximately 145°F while resting.

Make the Tomato Topping

  • While the pork chops cook, combine the diced tomatoes, red onion, garlic, basil, olive oil, lemon juice, salt, and pepper in a bowl.
  • Toss together and allow the mixture to marinate while the pork rests.

Assemble

  • Spoon the tomato topping over the rested pork chops, draining excess liquid before adding.
  • Tear the burrata over the top.
  • Finish with balsamic glaze, a drizzle of olive oil, shaved parmesan, and extra fresh basil if desired.
  • Serve immediately.

Notes

  • Any thick cut pork chop will work for this recipe, but thick cut bone-in pork chops are best for keeping the meat tender, juicy, and flavorful.
  • Use a meat thermometer for the most accurate results and avoid overcooking.
  • Drain excess liquid from the tomato topping before serving to keep the crust crisp.
  • Fresh burrata and basil make a huge difference in flavor and texture.