Fontina Pork Chops

Name: Fontina Pork Chops
Ingredients: For the Pork Chops-Breading Optional And May Be Omitted; 2 boneless pork chops, 1 inch thick (bone-in is fine); 1 egg, lightly beaten; 3/4 cup dry Italian seasoned breadcrumbs; 2 -3 tablespoons olive oil (or 1/2 olive oil 1/2 butter); salt and pepper; 1/2 cup Fontina cheese, shredded; For the Sauce; 1 tablespoon olive oil; 3 -4 slices prosciutto, chopped; 2 cups baby bella mushrooms, sliced (can sub brown or white mushrooms for convenience); 1/2 teaspoon garlic, minced; 3/4 cup marsala wine; 1 (15 ounce) can chicken broth; 1 tablespoon cornstarch; salt and pepper

16 ingredients

1 steps

Ingredients

For the Pork Chops-Breading Optional And May Be Omitted
2 boneless pork chops, 1 inch thick (bone-in is fine)
1 egg, lightly beaten
3/4 cup dry Italian seasoned breadcrumbs
2 -3 tablespoons olive oil (or 1/2 olive oil 1/2 butter)
salt and pepper
1/2 cup Fontina cheese, shredded
For the Sauce
1 tablespoon olive oil
3 -4 slices prosciutto, chopped
2 cups baby bella mushrooms, sliced (can sub brown or white mushrooms for convenience)
1/2 teaspoon garlic, minced
3/4 cup marsala wine
1 (15 ounce) can chicken broth
1 tablespoon cornstarch
salt and pepper

Directions

1

["For the pork chops: Preheat oven to 400 degrees.", "Trim any excess fat from the chops. Season with salt and pepper. Dip the chops into the beaten egg, then into the bread crumbs until thoroughly coated. Allow to sit for about 10 minutes so the crumb mixture adheres properly. Heat the olive oil in an oven-proof pan (I used a 12\" cast iron). Place the breaded chops in the pan and cook for 2-3 minutes on each side until golden brown. Note: If not breading