FONTINA STUFFED PORK CHOPS with MASHED POTATOES & ONION SAUCE
Adapted from BIG OVEN
CHOPS
4 tablespoons, unsalted butter, divided 2 + 1 + 1
1 LARGE onion, thinly sliced
1-2 cloves garlic, FINELY minced
1 teaspoon FRESH thyme leaves
1 teaspoon smoked paprika
FRESH ground sea salt and black pepper, to taste
4 LARGE, THICK bone-in, center cut, pork chops
1 cup FRESHLY shredded Fontina cheese
- Heat 1 tablespoon unsalted butter in a large nonstick skillet over medium heat.
- Add onions, cooking and stirring occasionally 15-20 minutes, until lightly caramelized.
- Stir in garlic, thyme leaves, paprika and FRESH ground sea salt and black pepper, to taste.
- Cook, stirring often, until fragrant, 1-2 minutes. Remove from heat: set aside.
- Using a paring knife, cut a 2-inch slit in sides of pork chops, creating a pocket, cutting to the bone.
- Stuff each with 1/4 cup shredded fontina cheese and 1 tablespoon onion mixture.
- Set aside remaining onion mixture for later use.
- Preheat oven to 375°.
- Heat 1 tablespoon butter in nonstick skillet over medium-high.
- Sprinkle both sides of pork chops evenly with FRESH ground sea salt and black pepper, to taste.
- Cook stuffed pork chops 2 at a time in skillet, 3 minutes per side undisturbed, until golden brown on each side. Add more butter before adding more pork chops.
- Transfer chops to a wire rack set inside a rimmed baking sheet.
- Transfer baking sheet to preheated oven and bake pork about 18-22 minutes.
- Remove from oven, let rest 10 minutes.
POTATOES
2 pounds Russet potatoes, peeled and cut into 2-inch pieces
1/4 cup WHOLE milk
1/4 cup sour cream
1 cup FRESHLY shredded Fontina cheese
5 tablespoons unsalted butter, divided 4 + 1 tablespoons
FRESH ground sea salt and black pepper, to taste
1 cup homemade chicken stock
1 tablespoon apple cider vinegar
- While pork chops bake add potatoes to a large saucepan and cover with cold water. Bring to boil over medium-high and simmer until tender, about 15 minutes. Drain and return potatoes to saucepan.
- Stir in milk, sour cream, Fontina cheese, butter, FRESH ground sea salt and black pepper, to taste until combined.
- Mash to desired consistency.
- Cover to keep warm.
- Add 1 cup chicken stock and remaining onion mixture to skillet over medium.
- Cook 5-6 minutes, stirring often, until slightly reduced.
- Remove from heat, and stir in apple cider vinegar and remaining 1 tablespoon of butter.
ASSEMBLY
- Plate pork chops and mashed potatoes.
- Top with onion sauce and sprinkle with fresh thyme leaves.