Click for Cookbook LOGIN
"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Fontina-Stuffed Pork Chops Recipe

  Tried it? Rate this Recipe:
 

 

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

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

32W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!