Fontina Pork Chops Recipes

FONTINA PORK CHOPS WITH MARSALA MUSHROOM GRAVY

Steps:

• In a large skillet, cut bacon into 1/2 inch pieces, fry the bacon and set aside on paper towels. Trim any excess fat from the chops. Season well with granulated garlic, onion powder, salt and pepper.
• Dip the chops into the beaten egg, then press all sides in the bread crumbs until thoroughly coated.
• Heat the oil in same skillet over medium-high heat. Place the breaded chops in the pan and cook on each side for about for about 4 to 5 minutes, or until golden on the outside, and juices run clear. Time will vary depending on the thickness of the chops. Transfer to a plate, and set aside.
• Drain oil leaving about 2 tablespoons in the skillet. Add the mushrooms, cook about 5 minutes. Add garlic. Reduce heat to low and simmer until mushrooms are tender and lightly brown, 5 to 8 more minutes.
• Then remove the cooked mushrooms, and set aside. Add the Marsala to the hot pan. Bring to a simmer and cook until the liquid has reduced to about 1/4 cup.
• Add 1 tablespoon cornstarch, 1/2 cup of the chicken broth, and pour into the reduced Marsala. Slowly add the rest of the chicken broth in while stirring. Return to a simmer and cook until mixture starts to thicken. (If it looks like it's getting too thick you can add a little milk or heavy cream to get the consistency you like)
• Add salt and pepper and return the mushroom mixture to the pan. Return the pork chops back to the skillet and sprinkle the fontina cheese on top. Cover to allow the the cheese to melt for a minute. Spoon the sauce over the chops, garnish with bacon and parsley.

FONTINA PORK CHOPS

Steps:

• For the pork chops: Preheat oven to 400 degrees.
• Trim any excess fat from the chops. Season with salt and pepper. Dip the chops into the beaten egg, then into the bread crumbs until thoroughly coated. Allow to sit for about 10 minutes so the crumb mixture adheres properly. Heat the olive oil in an oven-proof pan (I used a 12" cast iron). Place the breaded chops in the pan and cook for 2-3 minutes on each side until golden brown. Note: If not breading, brown the chops on both sides (stove top) then continue to the next step.
• Place the pan in the oven and cook until the pork chops are fully cooked. Time will vary depending on the thickness of the chops, about 12-15 minutes in the oven.
• For the sauce: Prepare the sauce while the chops are cooking. Heat olive oil in a pan. Add the mushrooms and prosciutto. Cook for 8-9 minutes, until the mushrooms are tender and lightly browned.
• Add the garlic. Cook for another minute or two. Then removed the cooked mushrooms, prosciutto, and garlic and set aside. Add the marsala to the hot pan. Bring to a simmer and cook until the liquid has reduced to about 1/4 cup. Add the chicken broth. Return to a simmer and cook until a little more than 1 cup of liquid remains.
• Place the cornstarch in a small bowl. Spoon a few tablespoons of the hot liquid into the cornstarch and stir until combined. (Dissolving the cornstarch in a small amount of liquid before adding to the sauce will help to prevent lumps from forming.) Then, add the cornstarch mixture to the pan and simmer for another minute or two to thicken. Return the mushroom mixture to the pan and simmer for a minute to reheat.
• To serve: Upon removing the pork chops from the oven, sprinkle over the fontina cheese. Allow the pork chops to rest and the cheese to melt for a couple minutes. Then spoon the sauce over the chops and serve.

FONTINA AND PROSCIUTTO STUFFED PORK CHOPS WITH GRILLED POLENTA SQUARES AND ROASTED CALIFORNIA GRAPES

Steps:

• Prepare the pork chops. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes.
• Preheat oven to 425 degrees F.
• Drain the pork chops and pat dry. Using a paring knife, make a horizontal cut into the center of each chop to make a pocket. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick. Set 2 large cast iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet. Add 2 chops to each of the skillets and cook for 4 to 5 minutes until golden. Turn chops, push to 1 side and set grape clusters in pan. Drizzle with a little olive oil and season with salt and pepper before putting the pans in the oven. Roast chops for 5 to 7 minutes until cooked through and cheese has melted. Remove from oven when done and set chops and clusters of roasted grapes aside on a plate - keep warm.
• Consolidate juices into 1 pan and set over medium heat. Add a splash of chicken stock to the pan, scraping the bottom to extract all the flavors. Fold in cold butter while whisking to thicken sauce. Season with salt and pepper. To serve, set 1 pork chop on each plate on top of a Grilled Polenta Square, garnish with a cluster of roasted grapes and drizzle with pan sauce. Set a stack of hydroponic watercress to 1 side and serve.
• Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat; fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.

GRILLED PORK AND FONTINA SANDWICHES

Steps:

• Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.
• In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
• To assemble the sandwiches: Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.

PORK CHOP WITH SAGE, PROSCIUTTO AND MELTED FONTINA

Steps:

• Preheat oven to 375°F.
• Heat a large frying pan over medium heat and add 4 tablespoons butter and olive oil. Dust each chop with flour and add to the pan. Cook for 2 minutes on each side.
• Glaze pan with the Marsala, sage, salt and pepper. Top each chop with a slice of prosciutto and a slice of fontina. Place pan in oven until the cheese is melted. Remove from oven and place one chop on each plate.
• Use the remaining juices in the pan and add the rest of the butter. RTeduce sauce and pour over each chop.