Michael's Home Cooking | Fontina Cheese Stuffed Pork Chops in Sauce with Michael's Home Cooking @MichaelsHomeCooking | Uploaded 7 years ago | Updated 1 day ago
Cheese Stuffed Pork Chops is another way to make your Pork Chops fancy for company or your family. Italian Cheese Stuffed Pork Chops are the answer. These are outstanding if you ask me. The vermouth and broth come together for a flavorful sauce.
Ingredients:
2 thick pork chops
1 cup of shredded fontina cheese
1/4 cup of parmesan cheese
2 teaspoons of bread crumbs if you want to use them
6 toothpicks
I cup all purpose flour
3 or 4 Tablespoons olive oil
salt for seasoning the chops
1 Tablespoon butter
3 Tablespoons tomato paste
2 large garlic cloves sliced
1/2 cup vermouth or chardonnay white wine or water
3/4 cup salted chicken broth
Sage leave if you have them, or even some dried parsley
Cut your chops open.
Pound them some to make them somewhat larger.
Stuff with cheese and use toothpick to close the pockets.
Lightly salt the chops and dredge them heavily in your flour.
Put your skillet over medium heat, add your oil and butter.
Allow to heat slightly for a couple minutes and add your chops.
Brown for 5 minutes on one side.
Turn over as your pan is now getting hot and add your tomato paste and sliced garlic.
Cook for a minute or two.
Add your 1/2 cup of white wine or vermouth.
Add your sage leaves if you have some, it is fine without.
Cook till reduced by half.
Add your 3/4 cup chicken broth.
Turn off the heat and put a lid on your skillet.
Put your skillet into a 400F oven.
Bake for 15 minutes
Remove your skillet lid and bake for 10 more minutes.
Your dinner is ready to serve now :)
You want to heavily flour your chops to help thicken your sauce.
THANK YOU for watching!
~Michael
Cheese Stuffed Pork Chops is another way to make your Pork Chops fancy for company or your family. Italian Cheese Stuffed Pork Chops are the answer. These are outstanding if you ask me. The vermouth and broth come together for a flavorful sauce.
Ingredients:
2 thick pork chops
1 cup of shredded fontina cheese
1/4 cup of parmesan cheese
2 teaspoons of bread crumbs if you want to use them
6 toothpicks
I cup all purpose flour
3 or 4 Tablespoons olive oil
salt for seasoning the chops
1 Tablespoon butter
3 Tablespoons tomato paste
2 large garlic cloves sliced
1/2 cup vermouth or chardonnay white wine or water
3/4 cup salted chicken broth
Sage leave if you have them, or even some dried parsley
Cut your chops open.
Pound them some to make them somewhat larger.
Stuff with cheese and use toothpick to close the pockets.
Lightly salt the chops and dredge them heavily in your flour.
Put your skillet over medium heat, add your oil and butter.
Allow to heat slightly for a couple minutes and add your chops.
Brown for 5 minutes on one side.
Turn over as your pan is now getting hot and add your tomato paste and sliced garlic.
Cook for a minute or two.
Add your 1/2 cup of white wine or vermouth.
Add your sage leaves if you have some, it is fine without.
Cook till reduced by half.
Add your 3/4 cup chicken broth.
Turn off the heat and put a lid on your skillet.
Put your skillet into a 400F oven.
Bake for 15 minutes
Remove your skillet lid and bake for 10 more minutes.
Your dinner is ready to serve now :)
You want to heavily flour your chops to help thicken your sauce.
THANK YOU for watching!
~Michael
