Pork Chops with Fontina

I watched Lidia Bastianich make this dish one wintery Saturday afternoon on her show, Lidia Cooks from the Heart of Italy. She made it look easy and, indeed, it was. Lidia used veal chops, but pork chops are much more affordable. I found that I didn't need as much cheese as the recipe called for, but undoubtedly the amount will vary with the size of the chop used. Be sure to use Italian Fontina (not domestic or Scandanavian) and genuine Parmigiano-Reggiano or Grana Padana. Using the best ingredients will help to insure a great tasting dish.

PORK CHOPS WITH FONTINA

1. 6 bone-in pork chops, about 1 1/2 inches thick (8 to 10 ounces each)
   
2. 2 teaspoons kosher salt
   
3. 8 ounces shredded Fontina from Valle d'Aosta (or Italian fontal)
   
4. 1 cup grated Grana Padano or Parmigiano-Reggiano
   
5. 4 tablespoons butter
   
6. 1 tablespoon extra-virgin olive oil
   
7. 1/2 cup all-purpose flour for dredging
   
8. 12 fresh sage leaves
   
9. 1 tablespoon tomato paste
   
10. 2 cups white wine
    
11. 1/2 cup hot chicken broth
    

Arrange an oven rack to accommodate the covered saucepan and heat the oven to 400 degrees.

Trim the chops, leaving only a thin layer of fat. With a sharp knife, slice horizontally into the outer edge of each chop, splitting the meaty portion in two, almost all the way to the bone,creating a pocket for stuffing. With a mallet, pound and spread the meaty part, flattening it to 1/2-inch thickness. Lift up the top flap of the meat you just sliced apart, hold it up and pound the bottom flap of meat a few more times, spreading it thinner and wider than the upper flap. When all the chops are sliced and pounded, salt the on both sides.

Toss together the shredded Fontina and the Grana Padano; divide the cheese into six equal portions. One at a time, lightly compress the cheese portions into oval patties and slip them into the sliced chop pockets. Fold the larger bottom meat flap over the top flap--enclosing the cheese--and thread toothpicks through both flaps to keep them together. (The chops can be prepared up this point a day in advance, sealed in plastic wrap, and refrigerated.)

Put 2 tablespoons of the butter and olive oil in the big pan, and set over medium-high heat. Spread the flour on a plate, dredge each chop on both sides, shake off excess flour, and lay chops in the pan. When all the chops are in the pan, drop the sage leaves in between them. Cook the chops for 5 minutes or more, turning them once or twice, until well browned on both sides.

Clear a space in the pan bottom, drop in the tomato paste, and toast it in the hot spot for a minute. Pour the wine over the tomato paste, stir them together, and shake the pan to distribute the liquid. Bring to a boil, and cook for 3 minutes or so, to reduce.

Add the remaining 2 tablespoons butter and whisk it into the pan liquid. Turn the chops over, pour in the chicken stock, sprinkle on the remaining salt, and bring to a boil.

Cover the pan, and place in the oven. Roast for about 15 minutes, then remove the cover and toast another 10 minutes or so, until the chops are done and the sauce has thickened.

Remove from the oven, and place the chops on a warm platter.(Be very careful here. I burned my hand to a fare thee well the first time I made this dish because I didn't pay attention to the pan's being so damned hot. Lidia suggests covering the handle with a towel to remind you that the pan is hot. It is an excellent suggestion.) If the sauce is thin put the pan over high heat and reduce until the sauce has the consistency you like.

Serve right away--while the cheese is still oozing--arranging all the chops on a warm platter and spooning the sauce over, family-style, or on warm dinner plates with mashed potatoes alongside and the sauce drizzled over.

I served these with cheesy grits cakes. These made an excellent accompaniment and highlighted the cheese in the main course.

Comments

[janet]

Sounds & looks scrumptious!

[Michael]

I saw this episode and made it with veal chops but then did the same as you did and substituted pork chops. I was doing the recipe from memory, not having the book or a recording of the program. For some reason, I remembered a minced shallot being in there. I added it right after the tomato paste. They almost melted away into the sauce. Wrong - but right! Thanks for posting the recipe!

[Anne Ritchings]

It's interesting what we remember in a recipe, isn't it?That's how new things get invented half the time.