Provided by Guy Fieri
Time 3h10m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the brine: Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone. Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours.
- For the stuffing: In a saute pan over medium-high heat, add the oil and butter, and when the butter melts and foams, add the pancetta and cook until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes. Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more. Remove to a plate to cool, spreading out evenly. Once cool, add the fontina cheese. Reserve the extra pancetta for service.
- Remove the chops from the brine and pat dry. Stuff with the cooled filling and secure the opening with toothpicks. Reserve any remaining filling for the sauce.
- Preheat the oven to 350 degrees F.
- For the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour. Mix well. Add the eggs to a second shallow bowl and beat.
- Dredge the chops through the egg, then lay in the breading and press to adhere. Repeat with all the chops.
- In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the edges as well. Place on a baking pan fitted with a wire rack and place into the oven. Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes. Remove and lightly tent with foil.
- For the sauce: In the same pan that the chops were cooked in, add the shallots and any remaining mushroom filling and cook over medium-high heat for 4 to 5 minutes. Deglaze the pan with the stock and scrape any bits from the bottom. Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt.
- Remove the chops from the baking pan, remove the toothpicks and place on a serving platter. Top with the sauce. Garnish with the parsley and the remaining pancetta and serve immediately.
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Jessica Lomax
[email protected]This recipe is a great way to use up leftover bread. I always have leftover bread from the holidays and this is a great way to use it up.
ahmad ananbeh
[email protected]I love that this recipe can be made ahead of time. I can make it the night before and then just pop it in the oven when I'm ready to eat.
Xiomara Vazquez
[email protected]This recipe is a great way to save money. Pork chops are a relatively inexpensive cut of meat and this recipe is a great way to make them even more affordable.
Mindy Staniec
[email protected]I'm a big fan of one-pan meals and this recipe is a great example of a one-pan meal. It's easy to make and it cleans up easily.
Malone Hardick
[email protected]This recipe is a great way to get your kids to eat their vegetables. The stuffing is a great way to hide vegetables in a dish that kids will love.
Ghulam mustafa Samoon
[email protected]I'm not a huge fan of stuffing, but I loved the stuffing in this recipe. It was so flavorful and it didn't overpower the pork chops.
Angela Kunzler
[email protected]This recipe is a great way to use up leftover pork chops. I always have leftover pork chops from the holidays and this is a great way to use them up.
Shanara begum Siuli
[email protected]I love that this recipe is so easy to make. I can have it on the table in under an hour.
YISRAEL YISHAY
[email protected]This recipe is a great way to impress your guests. The pork chops are elegant and the stuffing is so flavorful.
Kenny Kehinde
[email protected]I've made this recipe several times and it's always a hit. The pork chops are always juicy and tender, and the stuffing is delicious.
Joseph Kariuki
[email protected]I'm a big fan of pork chops and this recipe is one of my favorites. The stuffing is so flavorful and the pork chops are always cooked perfectly.
AJJUBAHI AJJUBAHI
[email protected]This recipe is a great way to use up leftover stuffing. I had some leftover stuffing from Thanksgiving and it worked perfectly in this recipe.
Ali Tahir Maaroof
[email protected]I made this recipe for a dinner party and it was a huge success. The pork chops were a hit with everyone and the stuffing was raved about.
sherry
[email protected]These pork chops were so easy to make and they turned out so well. The stuffing was delicious and the pork chops were juicy and tender.
RADGAMING
[email protected]I'm not a huge fan of pork chops, but these were really good. The stuffing was flavorful and the pork chops were cooked perfectly.
Dillon Weimer
[email protected]This recipe is a keeper! The pork chops were cooked to perfection and the stuffing was amazing. I will definitely be making this again and again.
Hassan Islam
[email protected]Absolutely delicious! I made this for my family last night and it was a huge hit. The pork chops were juicy and flavorful, and the stuffing was perfect complement. I will definitely be making this again.