Pork Chop Pizzaiola

Pork Chop Pizzaiola is a delicious and quick weeknight dinner that you can put on the table in under 30 minutes with just five ingredients!

Tender and juicy pork cutlets topped with melty gooey cheese, pizza sauce, and pepperoni – this is the ultimate comfort food!

Pork chop pizzaiola in baking ban, with pizza toppings.

This recipe is easily customizable, and I’ll share some ideas for other classic pizza toppings that you might enjoy on your pork pizzaiola.

Oh, and if you really in the mood for pizza flavors right now, be sure to check out my easy tortilla pizza recipe – it’s ready in 5 minutes!

Pork chop pizzaiola ingredients

For 4 servings (Multiply as needed):

  • 4 pork cutlets (thin boneless pork chops)
  • Pizza sauce, 4 tablespoons (I used my low-carb marinara recipe)
  • Pepperoni slices, 3 ounces (90 grams)
  • Mozzarella, 4 to 8 slices (1 or 2 per cutlet)
  • Oregano (or Italian seasoning), about 1 teaspoon
  • Salt and black pepper, to taste (1/2 teaspoon of each is a good start)

Pork cutlets are very thin, boneless pork chops, usually from the loin.

If you can get them from the butcher already pounded, that’s even better. Otherwise, I suggest pounding them yourself to get them as thin as possible.

Serving a pork cutlet pizza from the pan.

Ingredient variations

Protein options: Instead of pork cutlets, you can use beef cube steaks or thinly pounded chicken breasts.

Cheese: Change up the cheese as you like, I suggest melty cheeses of course!

Pizza toppings: You don’t need the pepperoni if you think it’s overkill. Or you can change it up for something lighter, such as mushrooms, bell peppers, cherry tomatoes, olives, chopped ham or turkey slices.

Any pizza topping you love can be added on top of this pizzaiola!

How to make step-by-step

Preparation:

  • Line a baking pan with parchment paper or aluminum foil and spray it with some olive oil.
  • Preheat the oven to 400°F (200°C).

Step 1. If the pork chops aren’t pounded, place them between two sheets of plastic wrap and pound them with the flat side of a meat tenderizer.

Aim for at least 1/4 inch (6 mm) or even thinner if you can. This maximizes the flavor and the space available for the toppings!

Step 2. Season the pork chop cutlets on both sides with salt and pepper.

Spreading pizza sauce on seasoned pork chops.

Step 3. Arrange the seasoned pork cutlets on the baking pan in a single layer, without overlapping them. Spread about one tablespoon of pizza sauce on top of each one.

Pork chops in baking pan with pizza toppings.

Step 4. Top each cutlet with 1 to 2 slices of cheese, or about 2 tablespoons of shredded cheese, pepperoni, and a generous sprinkle of oregano.

Step 5. Bake the pizzaiola in the preheated oven for about 20 to 25 minutes, or until the internal temperature reaches 145°F (63°C) and the cutlets are no longer pink in the center.

Pork chop pizzaiola served on a plate.

Expert tips and FAQ

Searing pork chops method

This is an alternate way of making the oven-baked pizzaiola.

After flattening and seasoning the cutlets, quickly sear them on the stovetop, preferably in a cast iron pan, for one minute on each side on high heat. Then transfer the steaks to a baking pan and continue with the recipe as directed.

In the oven, it will take less time to finish them off. Just bake until the cheese is melted and bubbly.

This method is a bit more work-intensive, and it makes the pizza pork chops juicier, as you’d expect. However, I don’t think it tastes significantly better to justify the extra effort.

The only time I use this cooking method is when I want to cook for a crowd.

The pork steaks shrink a lot in the frying pan, which allows me to fit more of them inside the oven at once!

Pork chop pizzaiola with melty cheese.

What is pizzaiola

The traditional Italian recipe is usually made of beef and called steak alla pizzaiola. It’s simply steak cooked with tomato sauce, garlic, onions and olive oil, plus fresh herbs like basil and oregano.

Don’t feel bad if you’ve never heard the term, I hadn’t either! I just found out about it after I was researching to write this post.

You see, I was gonna call my recipe pizza pork chop or pork cutlet pizza, but that doesn’t describe what it is. At least not in the sense of using a meat pizza “dough”. It’s the price of being avant-garde 😅

So I can say that I came up with my own variation of pizzaiola. With the addition of cheese (which isn’t unheard off) and pepperoni, because why not right?

If I had some bacon laying around I might have added some as well… A meat lover’s pizza pizzaiola!

What to serve with pizzaiola

Enjoy a delicious and filling low-carb meal serving these pork chops alla pizzaiola with keto sides like these crispy zucchini fries (also made in the oven, great if you can fit 2 pans at the same time!) or this light and refreshing arugula salad.

Prepare ahead and storage

This is a great recipe to prepare ahead when you have guests coming over!

You can season the pork cutlets and add the pizza toppings, cover the baking pan with plastic wrap and keep it refrigerated for up to 2 days.

Remove the pizzaiola from the fridge 20 minutes before taking into the preheated oven.

Leftovers will keep refrigerated in a sealed container for up to 3 days.


Pork chop pizzaiola with melty cheese.

Pork Chop Pizzaiola

5 from 1 vote
Juicy pork cutlets baked in the oven with pizza toppings, Pork Chop Pizzaiola is an easy comfort food that you can prepare in under 30 minutes!
Author: Pris Frank
Prep Time 7 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American, Italian
Servings 4

Ingredients
 

  • 4 pork cutlets (thin boneless pork chops)
  • 4 tablespoons low-carb pizza sauce or marinara sauce
  • 4 to 8 slices cheese mozzarella or cheddar, or 3/4 cup shredded
  • 3 ounces pepperoni slices
  • 1 teaspoon oregano or Italian seasoning
  • ½ teaspoon fine salt adjust to taste
  • ½ teaspoon black pepper adjust to taste

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a baking pan with parchment paper or aluminum foil and spray it with some olive oil.
  • Place the cutlets between two sheets of plastic wrap and pound them until 1/4 inch (6 mm) to 1/8 inch (3 mm) thick with the flat side of a meat tenderizer or the bottom of a heavy pan.
  • Season the pork cutlets on both sides with salt and pepper.
  • Arrange the seasoned pork chop cutlets on the baking pan in a single layer, without overlapping them. Spread one tablespoon of pizza sauce on top of each one.
  • Top each cutlet with cheese (1 to 2 slices, or about 2 tablespoons of shredded cheese per chop), pepperoni, and a generous sprinkle of oregano.
  • Bake in the preheated oven for about 20 to 25 minutes, or until the internal temperature reaches 145°F (63°C) and the cutlets are no longer pink in the center.

Notes

Protein options: Instead of pork cutlets, you can use beef cube steaks or thinly pounded chicken breasts.
Pizza toppings: You can replace the pepperoni with mushrooms, bell peppers, cherry tomatoes, olives, chopped ham or turkey slices – or anything you like on top of pizza!
 

Nutrition

Serving: 1Calories: 397kcalCarbohydrates: 2gProtein: 41gFat: 24gFiber: 1gSugar: 1gNet Carbohydrates: 2g
Tried this recipe?Leave a comment and let us know how it was!

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