Fontina and Prosciutto Stuffed Pork Chops Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 bone-in pork chops, about 1 1/2 inches thick
2 quarts water
1/4 c. sugar
1/4 c. kosher salt
4 fresh thyme sprigs
8 slices (about 3 oz.) prosciutto
4 slices (about 3 oz.) fontina
1/4 c. dry white wine or dry vermouth
1/2 c. chicken stock
4 T. unsalted butter, chilled
4 sprigs flat-leaf parsley, for garnish
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Directions: |
Directions:Prepare the pork chops. Make a brine by combining the water, sugar, salt and thyme sprigs in a large re-sealable bg. Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes or longer if time is available.
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 2 slices of prosciutto inside each pocket and secure with a toothpick. Set 2 large heavy bottom skillets over medium-high heat and add 2 tablespoons 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 and drizzle with a little olive oil and season with salt and pepper before putting the pans in the oven. Roast chops for 5-7 minutes until cooked through and cheese has melted. Remove from oven when done and set chops aside on a plate to keep warm.
Consolidate juices into one pan and set over medium heat. Add white wine to deglaze the pan and follow with the chicken stock. Fold in cold butter while whisking to thicken. Season with salt and pepper. To serve set 1 pork chop on plate and drizzle with pan sauce.
Serves 4 |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour |
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