Stuffed Pork Chops (Fontina and Prosciutto)
Stuffed Pork Chops combine double-cut pork chops stuffed with prosciutto and fontina cheese, and are finished in a simple shallot white wine sauce. Perfect for dinner parties and date nights.
Servings: 4
Ingredients
- 4 large double-cut pork chops see notes below
- salt and pepper to taste
- 8 thin slices prosciutto
- 1/2 pound sliced fontina cheese
- 3 tablespoons olive oil
- 3 cloves garlic
- 1 medium shallot minced
- 3/4 cup dry white wine
- 1 cup low sodium chicken stock
- 2 tablespoons cold unsalted butter cubed
- 3 tablespoons minced flat-leaf Italian parsley plus a few leaves for garnish
Instructions
- Pat the chops dry and season well with salt and pepper on both sides. Let sit for 1 hour before searing, but ideally overnight, uncovered, in the fridge. If salting overnight, remove the chops 1 hour before searing.
- Preheat oven to 400°F
- Make a slit in the large side of the chop. Place 2 slices of prosciutto on a cutting board and top with 1/4 of the cheese. Fold the prosciutto over the cheese then insert into the slit of the chop. Secure with toothpicks or butcher twine. Repeat for the remaining chops.
- Heat a large oven safe pan to medium with the olive oil and garlic. Once the garlic turns golden, remove it from the pan and save for another use or discard. Add the chops to the pan. Sear for 5 minutes on the first side then flip and sear for another 3-4 minutes. Place the pan in the oven and cook until the pork chops reach an internal temperature of 135-140°F or to your desired doneness. For 140°F, the chops should take around 20-25 minutes in the oven.
- Remove the chops from the pan to a platter and tent with foil.
- Using the same pan saute the shallot over medium heat until translucent. Turn heat to high and add the chicken stock and white wine. Scrape the bottom of the pan with a wooden spoon to dislodge any brown bits. Once the sauce reduces by half remove it from the heat. Whisk in the cold butter, one cube at a time. Taste the sauce and season with salt and pepper to taste. Mix in the parsley.
- Pour the sauce over the chops and into the platter. Garnish with a bit more parsley and serve. Enjoy!
Notes
- Pork chops. I recommend using double cut rib pork chops since they are juicer and you'll be able to cut a larger pocket. I used double cut loin chops which is what was available from the store. They work well too and give you both sides of the t-bone (loin and tenderloin).
- Salt overnight. Salting overnight, at a .75-1% ratio to weight of the chops is recommended. The chops will be juicier and more flavorful. Simply salt on both sides and place in the refrigerator on an uncovered wire rack. If you are in a rush, salt and pepper the chops and let sit for 1 hour before stuffing and searing.
- Cheese. Mozzarella or soft provolone can be substituted for the fontina.
- Leftovers. Italian stuffed pork chops can be saved in the fridge for up to 3 days and can be reheated in the oven or microwave.
Nutrition
Calories: 1084kcal | Carbohydrates: 6.4g | Protein: 81.4g | Fat: 77.4g | Saturated Fat: 32.9g | Cholesterol: 235mg | Sodium: 1230mg | Sugar: 1.2g | Calcium: 326mg | Iron: 3mg
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