FONTINA STUFFED PORK CHOPS with SWEET PEPPER SAUCE

This recipe originated with Blue Apron.  I’ve made some hubby induced changes that we like so much better. A few of the changes I made were only technical, but made for a much better texture. The original recipe called for the cheese to be cubed.  I’ve changed it to slices for a more even melt and the hint of cheese peeking out crisps up and seals the edge of the pork chop. I also traded the tomato paste out for sun-dried tomato pesto and added the crispy shallot rings.

FONTINA STUFFED PORK CHOPS with SWEET PEPPER SAUCE

2 thick boneless center cut pork chops
1 red mini sweet pepper
1 yellow mini sweet pepper
1 orange mini sweet pepper
1 small shallot
2 ounces Fontina Cheese
1 tablespoons Classico Sun-dried tomato pesto
1 tablespoon Champagne vinegar
1/8 cup chicken broth
1 teaspoon oregano
1 tablespoon sugar
3 tablespoons Wondra flour
2 tablespoons rice flour
1 + 1 + 1 tablespoons Avocado oil

  • Slice the peppers into small rings – discard seeds.
  • Slice the shallot into thin rings.
  • Slice the cheese into thin slices.
  • Dry the pork chops.
  • Butterfly the pork chops ALMOST all the way through.
  • Sprinkle fresh ground pepper inside pork chops.
  • Evenly lay cheese slices inside pork chops with just a hint of cheese peeking out when you close the pork chop.
  • Season both sides with salt and pepper to taste.
  • Coat pork chops with Wondra, shaking off excess flour.
  • Heat 1 tablespoon avocado oil in skillet until sizzling, reduce heat slightly and add pork chops, cooking 4-6 minutes per side or until browned and cooked through.
  • Add 1 tablespoon avocado oil to skillet over medium high heat.
  • Add pepper rings stirring until peppers are slightly softened.
  • Season with salt and pepper to taste.
  • Add the tomato pesto, sugar and oregano, stirring frequently until tomato paste is deep red and fragrant.
  • Add the vinegar and chicken broth, cooking until thick and saucy.
  • Break apart the shallot slices into rings.
  • Toss shallot rings with the rice flour until thoroughly coated. Tap off excess flour.
  • Heat remaining oil over medium high heat until sizzling.
  • Add shallot rings in a single even layer stirring frequently until shallots are browned and crispy. Transfer to paper towels to absorb excess oil.
  • Plate pork chops and top with sauce and shallot rings.
  • Enjoy!

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