Description
These fontina-stuffed pork chops are a savory delight, featuring a flavorful filling of spinach, spicy capocollo, and creamy Fontina cheese, all enveloped in tender pork and finished with a lemony pan sauce.
Ingredients
Units
Scale
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 1 lb baby spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 pound capocollo (spicy Italian ham), cut into small dice
- 1/4 pound Fontina cheese, sliced
- 4 pork chops, about 1 inch thick
- 1 cup chicken broth
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C).
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the chopped garlic and cook, stirring occasionally, for about 1 minute until fragrant.
- Add the baby spinach to the pan along with ¼ teaspoon of salt and ¼ teaspoon of black pepper. Cook, stirring, just until the spinach is wilted, about 2-3 minutes. Remove from heat and set aside.
- In a small bowl, combine the diced capocollo and sliced Fontina cheese. Set aside.
- Using a sharp knife, carefully cut a pocket into the side of each pork chop. Stuff each pocket with the spinach mixture and the capocollo-cheese mixture.
- Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed pork chops and sear for 2-3 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
- Remove the skillet from the oven and transfer the pork chops to a plate. Cover with foil to keep warm.
- Place the skillet back on the stove over medium heat. Add the chicken broth, butter, and lemon juice to the skillet. Cook, stirring, for about 3-4 minutes, scraping up any browned bits from the bottom of the pan, until the sauce is slightly reduced.
- Return the pork chops to the skillet and spoon the sauce over them. Sprinkle with chopped fresh parsley before serving.
Notes
For best results, use fresh baby spinach and high-quality Fontina cheese. The pork chops can be prepared ahead of time and stored in the refrigerator for up to a day before cooking. Serve with a side of roasted vegetables or a simple salad. A young Cabernet Sauvignon or Pinot Noir pairs well with this dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 pork chop
- Calories: 450
- Sugar: 1
- Sodium: 850
- Fat: 30
- Carbohydrates: 4
- Fiber: 1
- Protein: 38
- Cholesterol: 110