Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes

Name: Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 6 allspice berries; 4 bone-in pork chops, about 1 1/2 inches thick; 118 milliliters chicken stock; 4 sprigs flat-leaf parsley, for garnish; 85 grams slices (about fontina; 454 grams California red grapes, on the vine and cut into 4 smaller clusters/bunches; 59 milliliters heavy cream; 59 milliliters kosher salt; 1 teaspoon kosher salt; 4 servings Kosher salt and freshly ground black pepper; 4 servings Extra-virgin olive oil; 237 milliliters grated Parmigiano-Reggiano; 4 servings Fresh cracked black pepper; 85 grams slices (about prosciutto; 59 milliliters sugar; 4 fresh thyme sprigs; 2 Tbsps unsalted butter, room temperature; 4 Tbsps unsalted butter, chilled; 2 liters water; 2 liters water; 473 milliliters polenta/yellow cornmeal

Fontinan and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes might be just the main course you are searching for. This gluten free recipe serves 4. One serving contains 1452 calories, 62g of protein, and 93g of fat. Head to the store and pick up allspice berries, fontina, chicken stock, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. The Fourth Of July will be even more special with this recipe.

Instructions

Prepare the pork chops. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag.

Ingredients you will need

Allspice Berries

Fresh Thyme

Pork Chops

Brine

Clove

Sugar

Water

Salt

Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes.

Ingredients you will need

Pork Chops

Preheat oven to 425 degrees F.

Equipment you will use

Oven

Drain the pork chops and pat dry. Using a paring knife, make a horizontal cut into the center of each chop to make a pocket. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick. Set 2 large cast iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet.

Ingredients you will need

Extra Virgin Olive Oil

Pork Chops

Prosciutto

Fontina Cheese

Equipment you will use

Toothpicks

Frying Pan

Knife

Add 2 chops to each of the skillets and cook for 4 to 5 minutes until golden. Turn chops, push to 1 side and set grape clusters in pan.

Ingredients you will need

Grapes

Equipment you will use

Frying Pan

Drizzle with a little olive oil and season with salt and pepper before putting the pans in the oven. Roast chops for 5 to 7 minutes until cooked through and cheese has melted.

Ingredients you will need

Salt And Pepper

Olive Oil

Cheese

Equipment you will use

Oven

Remove from oven when done and set chops and clusters of roasted grapes aside on a plate - keep warm.

Ingredients you will need

Grapes

Equipment you will use

Oven

Consolidate juices into 1 pan and set over medium heat.

Equipment you will use

Frying Pan

Add a splash of chicken stock to the pan, scraping the bottom to extract all the flavors. Fold in cold butter while whisking to thicken sauce. Season with salt and pepper. To serve, set 1 pork chop on each plate on top of a Grilled Polenta Square, garnish with a cluster of roasted grapes and drizzle with pan sauce. Set a stack of hydroponic watercress to 1 side and serve.

Ingredients you will need

Salt And Pepper

Chicken Stock

Watercress

Pork Chops

Sauce

Polenta

Butter

Grapes

Equipment you will use

Whisk

Frying Pan

Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes.

Ingredients you will need

Polenta

Water

Salt

Equipment you will use

Sauce Pan