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Suffed Pork Chops with Pancetta and Fontina
Category: Main Course, Pork
Serves: 8
Rating:
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Ingredients:
3 oz. pancetta, diced 1/2 small onion minced 2 stalks celery, minced 3 sprigs fresh thyme, minced 2 c. chicken stock 4 oz. Fontina cheese grated 2 slices Portuguese bread, crusts removed, cut into 1/2” cubes 1 t. white pepper 8 1” thick center cut pork chops, pocketd 3 - 4. T vegetable oil 1 clove garlic minced 1 shallot minced 3 T. soft butter 1 T. parsley, chopped
Directions:
Cook pancetta 3 minutes over medium heat. Add onion and celery and sauté 5 minutes. Add thyme and half the stock and reduce by half. Mix in the cheese and bread. Season with pepper, cool, and stuff into pockets. Sauté the chops in vegetable oil over high heat for 6 - 8 minutes, turning. Drain oil. Add the garlic and shallot, sauteé a minute, and the remainder of the stock. Bake in preheated 375° oven 10 minutes. Transfer to a platter, top with butter, parsley and 2 T. sauce.