Mozzarella-Stuffed Pork Chops with Polenta and Tomatoes

Juicy pork chops stuffed with smoked mozzarella and anchovy paste, served over creamy polenta and topped with burst grape tomatoes. This elegant main dish combines Italian-inspired flavors for a restaurant-quality meal at home.

4 servings

51 min

Published October 4, 2025

Ingredients

•1 cup quick-cooking polenta
•4 piece bone-in pork chops
•4 slice smoked mozzarella
•4 teaspoons anchovy paste
•¼ cup extra-virgin olive oil
•2½ teaspoons kosher salt
•1¼ teaspoons black pepper
•4 cloves garlic
•2 pints grape tomatoes
•½ cup low-sodium chicken or vegetable broth
•3 tablespoons unsalted butter
•½ cup milk
•2 tablespoons flat-leaf parsley
•4 piece toothpicks

Cooking Instructions

1.
Preheat broiler on high and set oven rack 4 inches from heat. Line broiler pan or rimmed baking sheet with foil.
5 min
2.
In a medium saucepan, prepare polenta according to package directions.
15 min
3.
While polenta is cooking, prepare the pork chops. Place chops flat on cutting board and, using a sharp paring knife, make a horizontal slit 3 to 4 inches deep and 3 to 4 inches long in the side of each chop. Spread each mozzarella slice with 1 teaspoon anchovy paste. Stuff a piece of mozzarella inside each chop, press the pork closed, and secure with a toothpick.
10 min
4.
Rub the chops with 1 tablespoon oil, season with 1 teaspoon salt and 1/2 teaspoon pepper, and place on the foil-lined pan. Broil until cooked through, about 5 minutes per side.
10 min
5.
Meanwhile, in a large skillet over medium-high heat, warm remaining 1/4 cup oil. Add garlic, tomatoes, and broth. Cover and cook until tomatoes softened and just beginning to burst, 5 to 6 minutes. Remove cover and discard garlic. Stir in 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning.
6 min
6.
When the polenta is cooked, whisk in enough milk to thin the polenta to your desired consistency. Taste and adjust seasoning.
3 min
7.
Serve pork chops over polenta, topped with tomato pan sauce and parsley.
2 min

Ingredients

•1 cup quick-cooking polenta

•4 piece bone-in pork chops

•4 slice smoked mozzarella

•4 teaspoons anchovy paste

•¼ cup extra-virgin olive oil

•2½ teaspoons kosher salt

•1¼ teaspoons black pepper

•4 cloves garlic

•2 pints grape tomatoes

•½ cup low-sodium chicken or vegetable broth

•3 tablespoons unsalted butter

•½ cup milk

•2 tablespoons flat-leaf parsley

•4 piece toothpicks

Cooking Instructions

Preheat broiler on high and set oven rack 4 inches from heat. Line broiler pan or rimmed baking sheet with foil.

5 min

In a medium saucepan, prepare polenta according to package directions.

15 min

While polenta is cooking, prepare the pork chops. Place chops flat on cutting board and, using a sharp paring knife, make a horizontal slit 3 to 4 inches deep and 3 to 4 inches long in the side of each chop. Spread each mozzarella slice with 1 teaspoon anchovy paste. Stuff a piece of mozzarella inside each chop, press the pork closed, and secure with a toothpick.

10 min

Rub the chops with 1 tablespoon oil, season with 1 teaspoon salt and 1/2 teaspoon pepper, and place on the foil-lined pan. Broil until cooked through, about 5 minutes per side.

10 min

Meanwhile, in a large skillet over medium-high heat, warm remaining 1/4 cup oil. Add garlic, tomatoes, and broth. Cover and cook until tomatoes softened and just beginning to burst, 5 to 6 minutes. Remove cover and discard garlic. Stir in 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning.

6 min

When the polenta is cooked, whisk in enough milk to thin the polenta to your desired consistency. Taste and adjust seasoning.

3 min

Serve pork chops over polenta, topped with tomato pan sauce and parsley.

2 min