FONTINA PORK CHOPS
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
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
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Metr tmobile
[email protected]These pork chops were a bit too bland for my taste. I added some extra spices to the breadcrumb mixture and it helped a lot.
Naza Khan
[email protected]I'm not sure what I did wrong, but my pork chops turned out really tough. I'm going to try again with a different recipe.
Mr. Vlogy
[email protected]These pork chops were so easy to make and they tasted amazing! I used a combination of fontina and mozzarella cheese and it was the perfect gooeyness. I will definitely be making this recipe again.
Sunvir Azam
[email protected]I loved the crispy breadcrumb topping on these pork chops. The fontina cheese was a nice touch too. I would definitely make this recipe again.
Rahmon Ademola
[email protected]These pork chops were so tender and juicy. The fontina cheese melted beautifully and added a wonderful flavor to the dish. I will definitely be making this recipe again.
Kiryl M
[email protected]I'm not a big fan of pork chops, but these were surprisingly good. The fontina cheese and breadcrumb topping really made the dish. I would definitely make these again.
John Travis
[email protected]This recipe was easy to follow and the pork chops turned out great! I used a mixture of fontina and mozzarella cheese and it was delicious. I will definitely be making this recipe again.
Yooh Azuham Mohamed
[email protected]These pork chops were so juicy and flavorful. The fontina cheese and breadcrumb topping was the perfect combination. I will definitely be making this recipe again.
Binita khatri
[email protected]I loved the crispy breadcrumb topping on these pork chops. The fontina cheese was a nice touch too. I would definitely make this recipe again.
Yenzo Khumalo
[email protected]I'm not sure what I did wrong, but my pork chops turned out really tough. I'm going to try again with a different recipe.
Zakariye Aadan elmi
[email protected]This recipe was a bit too bland for my taste. I added some extra spices to the breadcrumb mixture and it helped a lot.
juline murat
[email protected]These pork chops were a little dry, but the flavor was still good. I think I might try cooking them for a shorter amount of time next time.
Suresh Rokaya
[email protected]I love this recipe! The pork chops are always cooked perfectly and the cheese and breadcrumb topping is so flavorful. I usually serve it with mashed potatoes and green beans.
Javed Afridi
[email protected]These pork chops were so easy to make and they tasted amazing! I used a combination of fontina and mozzarella cheese and it was the perfect gooeyness. I will definitely be making this recipe again.
John Pilcher
[email protected]This was my first time making pork chops and they turned out great! I was a little nervous about cooking them, but the recipe was easy to follow and the results were delicious.
The Soulers
[email protected]I've made this recipe several times and it's always a winner. The pork chops are always juicy and flavorful, and the cheese and breadcrumb topping is the perfect finishing touch.
Mutton Chops
[email protected]I'm not a huge fan of pork chops, but these were surprisingly good! The fontina cheese and breadcrumb topping really made the dish. I would definitely make these again.
Juthy Rani
[email protected]These pork chops were easy to make and very delicious. I used a sharp cheddar cheese instead of fontina and it worked great. I also added a little bit of garlic powder to the breadcrumb mixture for extra flavor.
Darla Williams
[email protected]I followed the recipe exactly and the pork chops turned out perfectly tender and juicy. The fontina cheese melted beautifully and added a wonderful flavor to the dish.
carlos rodriguez
[email protected]Fontina Pork Chops were a hit with my family! The tangy fontina cheese and crispy breadcrumb topping were the perfect combination. I will definitely be making this again.