Fontina Prosciutto Stuffed Pork Chops Tylers Ultimate Recipes

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THE ULTIMATE MEATBALLS AL FORNO WITH CREAMY POLENTA



The Ultimate Meatballs al Forno with Creamy Polenta image

Provided by Tyler Florence

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 23

1/2 baguette, crust removed
1 1/4 cups milk
1 1/2 pounds ground beef sirloin
1 1/2 pounds ground pork
1/2 bunch fresh parsley
1/2 bunch basil
2 cloves garlic, finely chopped
1/2 cup extra-virgin olive oil, plus extra for drizzling
4 eggs
1/2 cup freshly grated Parmesan
1/3 cup ground pinenuts
Sea salt and freshly ground black pepper
1 cup dried bread crumbs
1/2 pound chanterelle mushrooms
2 pints vine-ripened small tomatoes
1 medium ball fresh mozzarella
Creamy Polenta, recipe follows
1 quart chicken stock
1 1/2 cups finely ground cornmeal
1/4 cup heavy cream
1/4 cup freshly grated Parmesan
3 tablespoons whole butter
Pinch sea salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Break the baguette in pieces and soak in a bowl with milk for 10 minutes until the bread is soft. In a second bowl mix the beef and pork together. Twist up half the parsley and the basil into a little pile, roughly chop it and add to the meat. Add garlic and mix thoroughly with your hands. Squeeze the milk out of the bread and add it in small pieces. Add eggs, Parmesan, ground pinenuts, salt, and pepper and mix everything together thoroughly. Shape the meatballs into large patties then roll them in the bread crumbs.
  • In a large skillet heat the olive oil over medium high heat until it begins to smoke slightly. Fry the meatballs to seal the crust, flip them over so both sides are done. Transfer to a large baking dish.
  • Add a splash of oil to pan and fry the mushrooms on a low heat until they start to caramelize. Cut the tomatoes in 1/2 and hand-crush them into a separate bowl. Drizzle with olive oil. Add salt and a few cranks of fresh cracked pepper and mix. Add to the mushrooms. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomatoes and mushrooms over the meatballs. Shred the remaining basil and parsley and the mozzarella over it. Drizzle with olive oil and add a few cranks of pepper. Bake for 25 to 35 minutes.
  • Serve with Creamy Polenta.
  • In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering. Stir in the cream, Parmesan, butter, and salt. Turn off the heat and keep in a warm place until the meatballs are ready.
  • Yield: 6 servings
  • Cooking Time: 15 minutes

THICK PORK CHOPS WITH SPICED APPLES AND RAISINS



Thick Pork Chops with Spiced Apples and Raisins image

Provided by Tyler Florence

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 20

1 gallon water
1 cup brown sugar
1 cup sea salt
1 cup frozen apple juice concentrate, thawed
1 1/2 teaspoons whole black peppercorns
2 fresh thyme sprigs
4 double-cut bone-in loin pork chops, 1 pound each
Sea salt and freshly ground black pepper
Extra-virgin olive oil
2 tablespoons unsalted butter
3 Granny Smith apples, peeled, cored, and sliced in 1/2-inch-thick wedges
Leaves from 2 fresh thyme sprigs
1/4 cup raisins
3/4 cup frozen apple juice concentrate, thawed
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch dry mustard
Sea salt and freshly ground black pepper
1/2 lemon

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate, peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy.
  • Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle both sides of the meat with salt and pepper. Put a heavy skillet over medium-high heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan. Put the baking pan in the oven and roast the chops for 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.
  • While the chops cook, melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Spoon the spiced apples over the pork chops.

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



Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes image

Provided by Tyler Florence

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 24

4 bone-in pork chops, about 1 1/2 inches thick
2 quarts water
1/4 cup sugar
1/4 cup kosher salt
4 fresh thyme sprigs
10 cloves
6 allspice berries
8 slices (about 3 ounces) prosciutto
4 slices (about 3 ounces) fontina
1/2 cup chicken stock
4 tablespoons unsalted butter, chilled
4 sprigs flat-leaf parsley, for garnish
1 pound California red grapes, on the vine and cut into 4 smaller clusters/bunches
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Grilled Polenta Squares, recipe follows
8 cups water
1 teaspoon kosher salt
2 cups polenta/yellow cornmeal
1/4 cup heavy cream
2 tablespoons unsalted butter, room temperature
1 cup grated Parmigiano-Reggiano
Fresh cracked black pepper
Extra-virgin olive oil

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.

FONTINA PORK CHOPS



Fontina Pork Chops image

Did a restaurant dish ever inspire? Well, Bonefish Grill inspired The Gourmand Mom (blog) to recreate their fontina pork chop dish. Note: Bonefish's recipe is not breaded, but I believe this recipe is adaptable by simply browning the chops without the breading and continuing on.

Provided by gailanng

Categories     Pork

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 14

2 boneless pork chops, 1 inch thick (bone-in is fine)
1 egg, lightly beaten
3/4 cup dry Italian seasoned breadcrumbs
2 -3 tablespoons olive oil (or 1/2 olive oil 1/2 butter)
salt and pepper
1/2 cup Fontina cheese, shredded
1 tablespoon olive oil
3 -4 slices prosciutto, chopped
2 cups baby bella mushrooms, sliced (can sub brown or white mushrooms for convenience)
1/2 teaspoon garlic, minced
3/4 cup marsala wine
1 (15 ounce) can chicken broth
1 tablespoon cornstarch
salt and pepper

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.

Nutrition Facts : Calories 1215.7, Fat 47.9, SaturatedFat 14.3, Cholesterol 248.7, Sodium 1858.4, Carbohydrate 50.5, Fiber 3, Sugar 8.7, Protein 63.4

PORK CHOP WITH SAGE, PROSCIUTTO AND MELTED FONTINA



Pork Chop With Sage, Prosciutto and Melted Fontina image

Make and share this Pork Chop With Sage, Prosciutto and Melted Fontina recipe from Food.com.

Provided by Brookelynne26

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

5 tablespoons butter, divided
1/3 cup olive oil
4 pork chops
1 cup flour
1 cup marsala wine
fresh sage leaf (1 small handful)
salt and pepper, to taste
4 slices prosciutto
4 slices Fontina cheese (thin slices)

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.

FONTINA & PROSCIUTTO STUFFED PORK CHOPS (TYLER'S ULTIMATE)



FONTINA & PROSCIUTTO STUFFED PORK CHOPS (TYLER'S ULTIMATE) image

Number Of Ingredients 15

4 bone-in pork chops, about 1 1/2 inches thick
2 quarts water
1/4 cup sugar
1/4 cup kosher salt
4 fresh thyme sprigs
10 cloves
6 allspice berries
8 slices (about 3 ounces) prosciutto
4 slices (about 3 ounces) fontina
1/2 cup chicken stock
4 tablespoons unsalted butter, chilled
4 sprigs flat-leaf parsley, for garnish
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Grilled Polenta Squares

Steps:

  • Brine chops in 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 chops and pat dry. Make horizontal cut into center of each chop to make pocket. Stuff w/1 slice of fontina and prosciutto and secure with a toothpick. Cook chops in cast-iron skillet w/ 2 Tbs of olive oil for 4 to 5 minutes until golden. Turn chops and season with s &p.Put pans in oven. Roast chops for 5 to 7 minutes until cooked through and cheese has melted. Remove from oven when done and set chops 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. Serve with Grilled Polenta Square and drizzle with pan sauce.

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