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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fontina-Stuffed Pork Chops Recipe

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This recipe for Fontina-Stuffed Pork Chops, by , is from The Dyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathy Huit

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp. unsalted butter, divided
1 large yellow onion, thinly sliced
1 tsp. garlic, minced
1 tsp. fresh thyme leaves
1/4 tsp. kosher salt
1/4 tsp. black pepper
4 15 oz. center cut pork chops, bone-in
1 c. fontina cheese, shredded
1 c. chicken stock
1 tbsp. apple cider vinegar

Directions:
Directions:
Step 1
Heat 1 Tbsp. unsalted butter in a large nonstick skillet over medium. Add yellow onion; cook, stirring occasionally, until lightly caramelized, about 15 minutes. Stir in minced garlic, fresh thyme leaves, and 1/4 tsp. each kosher salt and black pepper. Cook, stirring often, until fragrant, 1 to 2 minutes. Remove from heat; set aside.

Step 2
Using a paring knife, cut a 2-inch slit in sides of bone-in, center-cut pork chops, creating a pocket, cutting to the bone. Stuff each with 1/4 cup shredded fontina cheese and 1 Tbsp. onion mixture. Set aside remaining onion mixture.

Step 3
Preheat oven to 375F. Heat 1 Tbsp. unsalted butter in nonstick skillet over medium-high. Sprinkle both sides of pork chops evenly with 1 tsp. each kosher salt and black pepper. Cook 2 stuffed pork chops in skillet, undisturbed, until golden brown on each side, about 3 minutes per side. Transfer pork chops to a wire rack set inside a rimmed baking sheet. Repeat with 1 Tbsp. unsalted butter and remaining pork chops.

Step 4
Transfer baking sheet to preheated oven, and bake pork until a thermometer inserted in thickest portion registers 140F, about 18 to 22 minutes. Remove from oven; let rest 10 minutes.

Step 5
Add chicken stock and remaining onion mixture to skillet over medium. Cook, stirring often, until slightly reduced, 5 to 6 minutes. Remove from heat, and stir in apple cider vinegar and 1 Tbsp. unsalted butter. Divide mashed potatoes among 4 plates. Serve with pork chops, and top with sauce. Sprinkle with fresh thyme leaves.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
65 minutes
Personal Notes:
Personal Notes:
Serve with mashed potatoes

 

 

 

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