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Double Stuffed Pork Chops with Pancetta and Fontina Cheese

  • Author: Roz | La Bella Vita Cucina
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 4 - 8 servings 1x
  • Category: Entrees / i Primi
  • Cuisine: Italian

Description

 

If you're wanting a recipe for pork chops extraordinaire, then this recipe for Stuffed Pork Chops with Pancetta and Fontina cheese is just what you've been looking for!  These stuffed chops are show stoppers, to say the least.  They give the foodie "WOW factor" a totally new meaning! This recipe is not hard at all.  It just takes a wee bit of time, if you know what I mean!  A lot of it can be made ahead.  All of the compliments that you'll receive are worth it!


Ingredients

Units Scale
  • 4 double-cut, bone-in pork chops, cut 2″ thick

Marinade

  • 5 cups of water
  • 2 Tbsp. freshly cracked sea salt OR kosher salt
  • 1 Tbsp. freshly cracked black pepper
  • 3 Tbsp. Dijon mustard
  • 1 Tbsp. dried sage, minced, not ground
  • 1 Tbsp. garlic powder

Stuffing

  • 2 Tbsp. olive oil
  • 4 Tbsp. butter
  • 1 cup pancetta, cut into 1/4″ cubes
  • 1/4 cup minced green onions (scallions)
  • 6 cups button or crimini mushrooms, sliced extremely thin
  • 1 Tbsp. freshly-minced sage
  • 1 cup grated Fontina cheese

Breading

  • 4 jumbo eggs
  • 1 cup Panko or bread crumbs
  • 1 cup flour
  • 1 Tbsp. Italian Seasoning
  • 1 tsp. freshly-cracked black pepper

Sauce

  • 1/4 cup green onions (shallots)
  • 11/2 cups chicken stock (freshly-made is always the best, but store-bought works as well)
  • 1 cup heavy cream
  • 2 Tbsp. whole grain Dijon mustard
  • 2 Tbsp. sour cream

Garnish

  • Freshly chopped Italian parsley

Instructions

Prepare Marinade

  1. Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone.
  2. Combine the marinade ingredients in a re-sealable bag, place in the refrigerator and marinade for 1 to 2 hours.

Prepare Stuffing

  1. In a large frying pan over medium-high heat, add the oil and butter.
  2. 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.
  3. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes.
  4. Add the shallots, sage and pancetta and cook for 3 minutes more.
  5. Remove to a plate to cool, spreading out evenly.
  6. Save olive-oil butter mixture to fry the stuffed pork chops in.
  7. Once cool, add the fontina cheese.


Stuff the Pork Chops

  1. Remove the pork chops from the marinade after the marinating period. Pat dry just a little bit.
  2. Stuff each pork chop with the cooled filling inside the cut pockets.
  3. Close and secure the opening with skewers or toothpicks.
  4. Reserve any remaining stuffing to use in the final sauce.


Bread the Pork Chops

  1. In a shallow pan or bowl, mix together the Italian seasoning, pepper, panko and flour.
  2. In a second pan or bowl, add the eggs and beat.
  3. Dredge the chops through the egg, then lay in the breading and press to adhere. Repeat with all the chops.


Fry and Bake the Pork Chops

  1. In the same large frying pan used before for the stuffing, reheat the oil and butter and when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side.
  2. Hold gently with tongs and cook the edges as well.
  3. Place on a baking pan with a wire rack.
  4. Bake in 350 degree F oven until the meat registers 135 degrees F on a thermometer or 20 minutes.
  5. (Prepare the sauce while the pork chops are baking — see next step).
  6. Remove from the oven and lightly tent with foil.

Prepare the Sauce

  1. While the pork chops are baking in the oven, prepare the sauce.
  2. In the same pan that the stuffed pork chops were fried in, add the remaining green onions (shallots), any remaining pancetta/mushroom/fontina stuffing, and cook over medium-high heat for 3 – 4 minutes.
  3. Deglaze the pan with the chicken stock, scraping any brown bits from the bottom.
  4. Whisk in the mustard, sour cream, and heavy cream.

Serving the Pork Chops

  1. Remove the stuffed pork chops from the baking pan and foil tent.
  2. Remove the toothpicks/skewers and place them on a serving platter.
  3. Ladle the sauce over the stuffed pork chops.
  4. Garnish with the minced Italian parsley and any remaining pancetta.
  5. Serve immediately




Notes

Adapted from Guy Fieri’s recipe. I substituted sour cream for the yogurt in the sauce, as well as added heavy cream to the sauce. I deleted the lemon juice because the Dijon mustard had enough tang and acidity that the lemon juice was overkill for our tastebuds.

I doubled the amount of eggs, flour, and panko/breadcrumbs due to the huge size of the stuffed pork chops.

I doubled the amount of pancetta and Fontina cheese — way better!

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