Try this Fontina Stuffed Pork Chops with Mashed Potatoes recipe, or contribute your own.
Suggest a better descriptionSource: Southern Living October 2018
1. Heat 1 Tbsp. unsalted butter in a large nonstick skillet over medium. Add 1 thinly sliced large yellow onion (about 10 oz.): cook stirring occasionally, until lightly caramelized, about 15 minutes.
2. Stir in 1 tsp. minced garlic (about 1 garlic clove), 1 tsp. fresh thyme leaves, and 1.4 tsp. each kosher salt and black pepper.
3. Cook, stirring often, until fragrant, 1-2 minutes. Remove from heat: set aside.
4. 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 Tbsp. onion mixture. Set aside remaining onion mixture.
5. Preheat oven to 375. Heat 1 Tbsp. unsalted butter in nonstick skillet over medium-high. Sprinkle both sides of pork chops evenly with 1 tsp. each salt and pepper. Cook stuffed pork chops in skillet, undisturbed, until golden brown on each side, about 3 minutes per side. Transfer 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 about 18-22 minutes. Remove from oven, let rest 10 minutes.
6. While pork cooks, add potatoes, peeled and cut into 2-inch pieces, 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 1/4 cup milk, 1/4 cup sour cream, 1 cup shredded fontina cheese, 4 Tbsp. unsalted butter, 1 1/2 tsp. kosher salt, and 1/4 tsp. pepper until combined. Mash to desired consistency. Cover to keep warm. Add 1 cup chicken stock and remaining onion mixture to skillet over medium. Cook, stirring often, until slightly reduced, 5-6 minutes. Remove from heat, and stir in 1 Tbsp. apple cider vinegar and 1 Tbsp. unsalted butter. Serve with pork, top with sauce, and sprinkle with fresh thyme leaves.
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Serving Size: 1 Serving (431g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 459 | ||
Calories from Fat: 235 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.1g | 35 % | |
Saturated Fat 15.9g | 79 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 69.1mg | 21 % | |
Sodium 722.1mg | 25 % | |
Potassium 1156.8mg | 30 % | |
Total Carbohydrate 49.6g | 15 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 46g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 459
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