Italian Stuffed Pork Chop
Thick chop stuffed with pancetta, mushrooms, fontina cheese and fresh herbs.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Resting Time 5 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American
- Bone-in pork chop 2” thick
- 1 teaspoon Dijon mustard
- ¼ teaspoon dried sage
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- FILLING INGREDIENTS:
- ½ tablespoon oil
- ½ tablespoon butter
- ¼ cup pancetta cut into ¼” cubes
- 1 tablespoon green onions sliced
- ½ cup mushrooms sliced
- ¼ teaspoon fresh sage minced
- ¼ cup grated Fontina cheese
Rinse and pat the chop dry. Cut a pocket in the center of the chop. Set aside.
Cook pancetta in a skillet over medium-high heat in oil and butter. Remove pancetta to drain on a paper towel, leaving the fat in the pan.
Saute the mushrooms for 6 minutes. Add shallots, sage, and pancetta to the skillet, and cook for 3 more minutes. Remove to a bowl (save fat in the pan). Once cooled, mix in the fontina cheese.
Stuff each pork chop with the filling inside and secure with a toothpick.
Preheat the oven to 350°F (220).
Reheat the fat in the skillet and brown the pork chops until golden brown, about 5 minutes each side.
Bake stuffed chop until a meat thermometer reads 135°F (57°C).
Remove stuffed pork chop and rest for 5 minutes before serving.
This recipe is in our cookbook, “Cooking for One – Not an Army,” along with other favorite recipes. It’s made for one, but you can easily double this recipe for company or leftovers! If you didn’t get a copy yet, our book is on Amazon right here!
NUTRITION:
Serv:1, Calories: 406 kcal, Protein: 14g, Carbohydrates: 7g, Fiber: 2g, Sugar: 3g, Fat: 22g, Saturated Fat: 16g, Cholesterol: 55g, Sodium: 1020mg.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Keyword cooking for one, pork
