Wednesday, April 4, 2012

prosciutto mushroom stuffed pork chops

As many of my cooking stories begin, so does this one - trawling through the meat department at the grocery store. I encountered a pair of nearly-two-inch-thick boneless pork chops that just begged to be stuffed, so home with me they came! Here's what I did with them:

The stuffing is a quick and simple combination of minced onion, white mushrooms, garlic and thyme, sauteed in a little butter. I cut a deep pocket into each chop, laid a piece of prosciutto into each one along with a piece of fontina cheese, then stuffed the mushroom mixture in. I pan-seared the chops for 2 minutes per side, then put them on a pre-heated pan in a 450 degree oven. The chops baked for 10 minutes while I steamed some asparagus, then it was time to eat.

As you can see, my stuffing started to fall out as I was taking pictures. I usually tie meat up with kitchen twine when I've stuffed it, but I didn't bother this time...and I re-learned my lesson! Other than the stuffing falling out, these came out quite well. I really like fontina cheese - it melts so smoothly, and it has a really nice nutty flavor that, in this dish, mixed nicely with the sweetness of the onions and the saltiness of the prosciutto.