Active Time: 45 MinsTotal Time1 Hour 5 Mins
Yield: Serves 4
These cheesy pork chops will be a new staple on your dinner table. Buttery, semisoft Fontina melts beautifully, making it an ideal choice for grilled cheese, omelets, or any dish that calls for maximum gooiness. To shred the cheese more easily, place it in the freezer for about an hour to firm it up before grating.
- 8 tablespoons unsalted butter, divided
- 1thinly sliced large yellow onion (about 10 oz.)
- 1 teaspoon minced garlic (about 1 garlic clove)
- 1 teaspoon fresh thyme leaves
- 2 3/4 teaspoons kosher salt, divided
- 1 1/2 teaspoons black pepper, divided
- 4(15-oz.) bone-in, center-cut pork chops, about 1 1/2 inches thick
- 2 cups shredded fontina cheese, divided
- 2 pounds russet potatoes, peeled and cut into 2-inch pieces
- 1/4 cup whole milk
- 1/4 cup sour cream
- 1 cup chicken stock
- 1 tablespoon apple cider vinegar
How to Make It
Heat 1 Tbsp. unsalted butter in a large nonstick skillet over medium. Add yellow onion; cook, stirring occasionally, until lightly caramelized, about 15 minutes. Stir in minced garlic, fresh thyme leaves, and 1/4 tsp. each kosher salt and black pepper. Cook, stirring often, until fragrant, 1 to 2 minutes. Remove from heat; set aside.
Using a paring knife, cut a 2-inch slit in sides of bone-in, center-cut pork chops, creating a pocket, cutting to the bone. Stuff each with 1/4 cup shredded fontina cheese and 1 Tbsp. onion mixture. Set aside remaining onion mixture.
Preheat oven to 375°F. Heat 1 Tbsp. unsalted butter in nonstick skillet over medium-high. Sprinkle both sides of pork chops evenly with 1 tsp. each kosher salt and black pepper. Cook 2 stuffed pork chops in skillet, undisturbed, until golden brown on each side, about 3 minutes per side. Transfer pork chops to a wire rack set inside a rimmed baking sheet. Repeat with 1 Tbsp. unsalted butter and remaining pork chops.
Transfer baking sheet to preheated oven, and bake pork until a thermometer inserted in thickest portion registers 140°F, about 18 to 22 minutes. Remove from oven; let rest 10 minutes. While pork cooks, add russet potatoes to a large saucepan; 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 whole milk, sour cream, 1 cup shredded fontina cheese, 4 Tbsp. unsalted butter, 1 1⁄2 tsp. kosher salt, and 1⁄4 tsp. black pepper until combined. Mash to desired consistency. Cover to keep warm.
Add chicken stock and remaining onion mixture to skillet over medium. Cook, stirring often, until slightly reduced, 5 to 6 minutes. Remove from heat, and stir in apple cider vinegar and 1 Tbsp. unsalted butter. Divide potatoes among 4 plates. Serve with pork chops, and top with sauce. Sprinkle with fresh thyme leaves.
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