FONTINA & PROSCIUTTO STUFFED PORK CHOPS (TYLER'S ULTIMATE)
Number Of Ingredients 15
Steps:
- Brine chops in water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes. Preheat oven to 425 degrees F. Drain chops and pat dry. Make horizontal cut into center of each chop to make pocket. Stuff w/1 slice of fontina and prosciutto and secure with a toothpick. Cook chops in cast-iron skillet w/ 2 Tbs of olive oil for 4 to 5 minutes until golden. Turn chops and season with s &p.Put pans in oven. Roast chops for 5 to 7 minutes until cooked through and cheese has melted. Remove from oven when done and set chops on a plate - keep warm. Consolidate juices into 1 pan and set over medium heat. Add a splash of chicken stock to the pan, scraping the bottom to extract all the flavors. Fold in cold butter while whisking to thicken sauce. Season with salt and pepper. Serve with Grilled Polenta Square and drizzle with pan sauce.
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