Receta Fontina & Caramelized Onion Stuffed Pork Chops
Fontina & Caramelized Onion Stuffed Pork ChopsThese easy stuffed pork chops combine the nuttiness of fontina with the sweetness of caramelized onions all topped off with a tangy red currant glaze.
I know this looks and sounds terribly gourmet, but these stuffed pork chops are actually very easy to make!
The only labor-intensive part is making the caramelized onions. But there's a plus there too--if you make a big batch, they can be frozen for easy use. There's a link in the recipe for a great stovetop method from Elyse of Simply Recipes and here's one for crockpot caramelized onions from The Kitchn.
If doing them in the crockpot, it's a good idea to place the cooker outside or in a garage. Otherwise your house will smell like onions. I don't mind...but you might.
They only look hard to makeThe idea for this, or rather the glaze, came from an old recipe in Taste of Home where you placed cornbread stuffing sandwiched in between 2 chops and repeated the chop-cornbread until you ran out of each, then tied it all together to form a "roast." That roast was glazed with red currant jelly and it tasted fantastic.
I thought that would be good here with the cheese too since I've been seeing a lot of baked brie with fruit preserves.
The currant jelly works well with these flavors just as I thought. They all blend and marry so well.
My pork chops were very thick, so they took a little over an hour to get done. I'd advise checking after 45 minutes with an insta-read thermometer though as you don't want them to dry out.
Bursting with delicious flavors
- Fontina & Caramelized Onion Stuffed Pork Chops 4 very thick (about 1-1.5-inches thick) bone-in rib pork chops*
- 1/2 cup red currant jelly
- 1 tbs olive oil
- 1 tsp salt
- 1 tsp garlic powder
- Stuffing:
- 1/2 cup caramelized onions
- 1 cup shredded fontina cheese
- 1/4 cup soft breadcrumbs
- 2 tbs parmesan cheese
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/3 cup sour cream or plain greek yogurt
- *2 thinly sliced bone-in rib chops may be substituted for 1 thick loin chop. Stuffing is then sandwiched between the 2 chops
Preheat oven to 350 degrees F. Line a large baking sheet or rectangular baker with foil for easy clean up.
Mix all stuffing ingredients in a medium bowl; set aside.
Cut a deep pocket in each chop
Divide stuffing into 4 equal portions; stuff each chop and place on prepared pan.
Brush each chop with the olive oil and sprinkle with salt & garlic powder.
Roast at 350 degrees F for 45 minutes. Brush each chop with currant jelly.
Return to oven and cook for 15-20 more minutes, or until chops are done and no pink remains in meat (thinner chops will require less time--about 45 minutes TOTAL cook time).
Brush with additional currant jelly before serving.
Serves 4
Fontina & Caramelized Onion Stuffed Pork Chops
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