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| Fontina & Caramelized Onion Stuffed Pork Chops |
These easy stuffed pork chops combine the nuttiness of fontina with the sweetness of caramelized onions all topped off with a tangy red currant glaze.
I know this looks and sounds terribly gourmet, but these stuffed pork chops are actually very easy to make!
The only labor-intensive part is making the caramelized onions. But there’s a plus there too–if you make a big batch, they can be frozen for easy use. There’s a link in the recipe for a great stovetop method from Elyse of Simply Recipes and here’s one for Slow Cooker Caramelized Onions.
If doing them in the crockpot, it’s a good idea to place the cooker outside or in a garage. Otherwise your house will smell like onions. I don’t mind…but you might.
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| They only look hard to make |
The idea for this, or rather the glaze, came from an old recipe in Taste of Home where you placed cornbread stuffing sandwiched in between 2 chops and repeated the chop-cornbread until you ran out of each, then tied it all together to form a “roast.” That roast was glazed with red currant jelly and it tasted fantastic.
I thought that would be good here with the cheese too since I’ve been seeing a lot of baked brie with fruit preserves.
The currant jelly works well with these flavors just as I thought. They all blend and marry so well.
My pork chops were very thick, so they took a little over an hour to get done. I’d advise checking after 45 minutes with an insta-read thermometer though as you don’t want them to dry out.
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| Bursting with delicious flavors |
Fontina & Caramelized Onion Stuffed Pork Chops
Ingredients
- 4 about 1-1.5-inches thick bone-in rib pork chops
- 1/2 cup red currant jelly
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
STUFFING
- 1/2 cup caramelized onions
- 1 cup shredded fontina cheese
- 1/4 cup soft breadcrumbs
- 2 tbsp parmesan cheese
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/3 cup sour cream or plain greek yogurt
Instructions
- *2 thinly sliced bone-in rib chops may be substituted for 1 thick loin chop. Stuffing is then sandwiched between the 2 chops
- Preheat oven to 350 degrees F. Line a large baking sheet or rectangular baker with foil for easy clean up.
- Mix all stuffing ingredients in a medium bowl; set aside.
- Cut a deep pocket in each chop
- Divide stuffing into 4 equal portions; stuff each chop and place on prepared pan.
- Brush each chop with the olive oil and sprinkle with salt & garlic powder.
- Roast at 350 degrees F for 45 minutes. Brush each chop with currant jelly.
- Return to oven and cook for 15-20 more minutes, or until chops are done and no pink remains in meat (thinner chops will require less time--about 45 minutes TOTAL cook time).
- Brush with additional currant jelly before serving.
Nutrition
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| Fontina & Caramelized Onion Stuffed Pork Chops |
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365daysofeasyrecipes.com says
These look fantastic! I love stuffed pork chops, combining caramelized onions and fontina cheese sounds like an amazing combination. Thanks for sharing!
Ashley says
I’m excited to try this! I’m having company for dinner and this sounds just perfect. My only concern is (almost) every time I make pork chops they are dried out. I’m worried I’ll make that mistake again. Is there a way to remedy that?
Judith Hanneman says
I tend to overcook pork too so I more than understand. If you’re making them for company, what I’d do is either cook the potatoes first before stuffing the chops or switch out sliced potatoes with mashed. That way, the pork isn’t overcooking waiting for the potatoes to cook. You could also do this stovetop by browning the chops, then covering and cooking for about 20-30 minutes (using the cooked or mashed potatoes here as well). You’d brush on the currant jelly at the very end and can pop them under the broiler for a few minutes to give them that great look–that won’t dry out the chops at all btw.
Ashley says
Thank you! Great advice!
Judith Hanneman says
You’re welcome! Hope everything was a success!
Ashley says
I finally made these yesterday. I’m not sure where the potatoes fit into the recipe, but I followed what was written and they were AMAZING! I cooked them in the oven until the internal temp was 120° then I finished them in the broiler. I dry brined them first. I also used plum jelly because my local grocery store didn’t sell red currant jelly. They were absolutely gorgeous. Thank you so much!
Judith Hanneman says
I just thought the potatoes were something “different” because I never saw them in stuffed pork chops! Any jelly would do here, even good ol’ grape. I made a pork thingy years ago that had the currant jelly glaze and really liked the taste so I used it again here–it’s hard to get–I can only find it in one store around here. The plum sounds like an even BETTER choice!!!