Qorkz Kitchen
/Fontina and Prosciutto Stuffed Pork Chops With Roasted Brussels Sprouts
Welcome to Qorkz Kitchen! Today we are doing our spin on a dish from one of our favorite Bay Area residents, Tyler Florence. This is our take on his Ultimate Fontina and Prosciutto Stuffed Pork Chops recipe which we love and is always a crowd favorite. We are serving it with a side of one of our favorite fall specials, roasted Brussels sprouts with Pancetta. We hope you enjoy!
Stuffed Pork Chop Ingredients
For The Pork Chops
2 Bone In Pork Chops 1 1/2 inches thick
2 Slices Prosciutto
2 slices (2 oz) Fontina
1 Tablespoon Salt
1 Tablespoon Pepper
2 Tablespoons Olive Oil
For The Brine
1 Cup Salt
1 Cup Sugar
5 Bay Leaves
2 Tablespoons Black Peppercorns
1 Bunch Italian Parsley
1 Bulb Garlic (Cut In Half)
1 Lemon
6 Cups Water
The Brine
Brining the pork prior to cooking it makes the pork extra tender and juicy. Take the salt and sugar and 6 cups of water and bring together in a stock pot. Keeping the heat on low, stir the mixture to dissolve all the salt and sugar. Once the sugar and salt are dissolved, set the mixture aside to cool. Using a gallon zip top bag, combine the pork chops, liquid, peppercorns, lemons, garlic, bay leaves, and parsley. Seal tightly and place in the fridge for 30 minutes to an hour. Remove the pork from the brine and rinse under cold water and pat dry prior to using.
Pork Chops
First, take your wedge of Fontina and cut it into two pieces. Next, take the pieces of Prosciutto and lay them on the board side by side. Place one piece of Fontina inside each piece of Prosciutto and fold the ends over the top.
To make the pork chops you will need a big clean plastic cutting board and a sharp knife. Take the side of the pork away from the bone and make an incision about one and a half inches deep. Cut horizontally until you have cut all the way down the chop. Spread the sides apart and stuff with one bundle of the Fontina and Prosciutto mixture. Repeat with the other chop and set aside. Sprinkle both sides of the pork chop with the salt and pepper.
Using a deep bottomed frying pan or cast iron skillet, add the two tablespoons of olive oil and set on a stove top burner set to medium-high heat. When the oil begins to lightly smoke, add the pork chops to the pan and sear on each side for 3 minutes. In an oven set to 425 degrees F., insert the whole pan to continue cooking for another 6-8 minutes or until it reaches an internal thermometer reading of 145 - 160 degrees F., depending on how you like your pork cooked. Remove the chops from the pan once they are finished cooking and set aside to rest for ten minutes.
Brussels Sprouts With Pancetta
Ingredients
1 Stalk Brussels Sprouts (2 pounds)
1 Inch Thick Cut Of Pancetta
1/4 Cup Maple Syrup
1/4 Cup Stone Mustard
1/4 Cup Balsamic Vinegar
1 Tablespoon Salt
1 Tablespoon Ground Black Pepper
Directions
Cut the Brussels sprouts away from the stalk. Wash them under cold water and pat dry. Next, cut away the hard bottoms and tough outer leaves. Cut the sprouts in half and set aside.
Preheat the oven to 425 degrees F. Mix the sprouts with the mustard, salt, pepper, maple syrup, and balsamic vinegar. Set aside,
Take the Pancetta and unroll it across a plastic cutting board. Cut the Pancetta into strips approximately equal in width. Next, cut the Pancetta horizontally into cubes.
In a frying pan over medium-high heat, cook the Pancetta for about 6-8 minutes stirring frequently. Once cooked add the Pancetta to the Brussels sprout mixture.
Place the baking pan containing the Brussels sprouts and the Pancetta into the oven at 425 degrees F.
Roast the Brussels sprouts for 40 minutes stirring occasionally. Once finished, remove the Sprouts from pan and set aside on a platter.
Finish The Dish
Once your Brussels sprouts and stuffed pork chops are finished cooking, arrange the spouts on a serving platter. Stack the pork chops on the top of the sprouts and bring to the table. This dish is rich and hearty enough to feed four people.
Wine Pairings
“The big bright fruit of this Pinot Noir pairs perfectly with this dish. A little salty from the pork and sweet from the spouts. You taste just enough of everything, it’s a great match! ”
Try: Sabina Pinot Noir
$55 in the Qorkz Marketplace. Not available in stores. Under 100 cases left.
Exclusively available for residents of: California, Colorado, Illinois, Michigan, Missouri, Texas, Washington.
“Mourvedre is the perfect red for pork. It has just enough tannin to stand up to the meat, but is gentle and bright enough not to overpower it. For a meal like this Mourvedre is a great call. ”
Try: Oak Cliff Mourvedre
$32 in the Qorkz Marketplace. Not available in stores. Double Gold Winner Texas Somm Challenge. Under 100 cases left.
Exclusively available for residents of: Arizona, California, Florida, Illinois, Iowa, Michigan, Minnesota, New Mexico, New York, Texas, Washington D.C.