Fontina Pork Chops Recipes

Steps:

• Remove the pork chops from the refrigerator 30 minutes before cooking.
• Heat a large skillet over medium-high heat. Dry the pork chops well on both sides using paper towels and season evenly with 1 teaspoon salt.
• Add the oil to the pan and heat an additional 30 seconds. Add the pork chops to the pan and cook, undisturbed, until deep golden brown and beginning to look cooked around the edges, about 5 minutes. Flip the chops, lower the heat to medium and cook, searing the edges as well, until golden brown and the center reaches 140 to 145 degrees F, about 5 minutes. Remove to a plate to rest and carry-over cook.
• Return the pan to medium heat and add the butter, shallots and garlic. Cook until fragrant and soft, about 1 minute. Add the spinach to the pan along with the remaining 1/2 teaspoon salt and cook, stirring often until wilted. Stir in the mascarpone, lemon juice and 2 tablespoons water and bring to a simmer. Stir in any juices from the pork that have accumulated on the plate and cook for 2 minutes longer. Spoon the sauce over the pork chops and serve.

Steps:

• Prepare the pork chops. Make a brine by combining the 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 the pork chops and pat dry. Using a paring knife, make a horizontal cut into the center of each chop to make a pocket. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick. Set 2 large cast iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet. Add 2 chops to each of the skillets and cook for 4 to 5 minutes until golden. Turn chops, push to 1 side and set grape clusters in pan. Drizzle with a little olive oil and season with salt and pepper before putting the pans in the oven. Roast chops for 5 to 7 minutes until cooked through and cheese has melted. Remove from oven when done and set chops and clusters of roasted grapes aside 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. To serve, set 1 pork chop on each plate on top of a Grilled Polenta Square, garnish with a cluster of roasted grapes and drizzle with pan sauce. Set a stack of hydroponic watercress to 1 side and serve.
• Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat; fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.

Steps:

• For the pork chops: Preheat oven to 400 degrees.
• Trim any excess fat from the chops. Season with salt and pepper. Dip the chops into the beaten egg, then into the bread crumbs until thoroughly coated. Allow to sit for about 10 minutes so the crumb mixture adheres properly. Heat the olive oil in an oven-proof pan (I used a 12" cast iron). Place the breaded chops in the pan and cook for 2-3 minutes on each side until golden brown. Note: If not breading, brown the chops on both sides (stove top) then continue to the next step.
• Place the pan in the oven and cook until the pork chops are fully cooked. Time will vary depending on the thickness of the chops, about 12-15 minutes in the oven.
• For the sauce: Prepare the sauce while the chops are cooking. Heat olive oil in a pan. Add the mushrooms and prosciutto. Cook for 8-9 minutes, until the mushrooms are tender and lightly browned.
• Add the garlic. Cook for another minute or two. Then removed the cooked mushrooms, prosciutto, and garlic and set aside. Add the marsala to the hot pan. Bring to a simmer and cook until the liquid has reduced to about 1/4 cup. Add the chicken broth. Return to a simmer and cook until a little more than 1 cup of liquid remains.
• Place the cornstarch in a small bowl. Spoon a few tablespoons of the hot liquid into the cornstarch and stir until combined. (Dissolving the cornstarch in a small amount of liquid before adding to the sauce will help to prevent lumps from forming.) Then, add the cornstarch mixture to the pan and simmer for another minute or two to thicken. Return the mushroom mixture to the pan and simmer for a minute to reheat.
• To serve: Upon removing the pork chops from the oven, sprinkle over the fontina cheese. Allow the pork chops to rest and the cheese to melt for a couple minutes. Then spoon the sauce over the chops and serve.

Steps:

• Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.
• In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
• To assemble the sandwiches: Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.

Steps:

• For the brine: In a large container, add the salt, sugar, coriander, red pepper flakes, fennel, celery, garlic, and enough water to cover the chops and stir to combine. Submerge the pork chops in the brine and let sit in the refrigerator until ready to cook, at least 30 minutes.
• Bring the chops to room temperature before cooking. Remove the chops from the brine, discarding the brine.
• For the chops: Preheat a cast iron pan.
• Roll the fat edge of each pork chop in the fennel pollen. Place the pork chops gently in the heated pan.
• Sear the chops on all sides and cook for about 9 minutes. Remove the chops from the pan and let rest in a warm place before serving. The doneness of the meat should be about medium to medium-well and be very juicy.
• For the fennel-fontina sausage: Preheat the oven to 350 degrees F.
• Season the pork shoulder with the garlic, salt, red pepper flakes, fennel seed, and coriander. Grind the pork twice through the large grind of a stand mixer fitted with a meat grinder attachment. Gently stir in the cheese. Add the cold water and mix lightly. Stuff the ground pork into a casing using the sausage horn attachment to the stand mixer and twist off into evenly sized links. Transfer to a parchment-lined sheet pan and roast in the oven for 15 to 20 minutes.
• Preheat a saute pan and drizzle with olive oil. Remove the sausages from the oven and brown them in the pan.
• For the Swiss chard: Coat a saute pan with olive oil. Toss in the garlic, red pepper flakes, bacon, and a couple drops olive oil. Bring the pan to medium heat. When the garlic is golden and very aromatic, remove it and discard.
• When the bacon has become crispy, toss in the Swiss chard stems and fennel and saute for 5 minutes. Stir in the chicken stock, as needed, and season with salt. When the chicken stock has reduced, toss in the Swiss chard leaves and season with salt. Cook the leaves until they are just wilted, 3 to 4 minutes.
• For the polenta cakes: In a saucepan, combine the milk, water, bay leaf, and cayenne. Bring the mixture to a boil over low heat and season generously with salt. (Take the seasoning to the edge of too salty. To do this you must taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.)
• Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta, whisking constantly. Once the polenta is combined, switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.
• Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic wrap smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
• Remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit of grated Parmigiano.
• For plating: Place 1 polenta cake on each plate and top with Swiss chard and bacon. Lean 1 chop on each polenta cake. Slice the sausages on the bias and plate 2 slices on each plate. Finish with a drizzle of olive oil.

Steps:

• Preheat oven to 375°F.
• Heat a large frying pan over medium heat and add 4 tablespoons butter and olive oil. Dust each chop with flour and add to the pan. Cook for 2 minutes on each side.
• Glaze pan with the Marsala, sage, salt and pepper. Top each chop with a slice of prosciutto and a slice of fontina. Place pan in oven until the cheese is melted. Remove from oven and place one chop on each plate.
• Use the remaining juices in the pan and add the rest of the butter. RTeduce sauce and pour over each chop.