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.

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.

Bursting with delicious flavors

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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

Prep Time15 minutes mins

Cook Time1 hour hr 25 minutes mins

Total Time1 hour hr 40 minutes mins

Course: Pork

Cuisine: American

Keyword: stuffed pork chops

Servings: 4

Calories: 575kcal

Author: Judith Hannemann

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
• VIDEO-How To Cut Pocket In Pork Chops
• 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

Serving: 1person | Calories: 575kcal | Carbohydrates: 39g | Protein: 40g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 140mg | Sodium: 1321mg | Potassium: 646mg | Fiber: 1g | Sugar: 23g | Vitamin A: 440IU | Vitamin C: 6mg | Calcium: 269mg | Iron: 1mg

Fontina & Caramelized Onion Stuffed Pork Chops

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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The post Fontina & Caramelized Onion Stuffed Pork Chops appeared first on The Midnight Baker.

A pleasant change from the usual bread stuffing.  These pork chops are stuffed with potatoes and Fontina and Asiago cheese. Directions for slow cooker included!

A few weeks ago, friend and fellow blogger Tara from Noshing With the Nolands did a similar pork chop dish where the chops were stuffed with Asiago cheese. They looked delectable!!!

I wanted to do something similar and I had some nice center-cut bone-in pork chops hanging around in my freezer.  I also have an excess of potatoes and some Fontina cheese I bought for another project.  As many of you know, my fridge ALWAYS has Asiago cheese in it.

Also can be made in the slow cooker

You have to slice the potatoes ultra thin, or they won’t cook well.  I give the option of using the frozen shredded kind that are used to make hash browns.  But remember to thaw them first.  And whatever potato you use, pat them try or else the filling may be watery!!

I got a wonderful tip from reader Jean T. who made these but instead of cutting a “pocket” she used thinner pork chops and put the filling between 2 thinner chops.  I LOVE this because it’s a time saver!

These are also easily made in the crock pot.  The directions are below the “standard” cooking method below.

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Cheese & Potato Stuffed Pork Chops

A pleasant change from the usual bread stuffing.  These pork chops are stuffed with potatoes and Fontina and Asiago cheese. Directions for slow cooker included!

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Course: Comfort Foods, Pork

Cuisine: American

Keyword: cheese, potatoes, stuffed pork chops

Servings: 4

Calories: 421kcal

Author: Judith Hannemann

Ingredients

• 4 center cut bone-in pork chops about 3/4-inch thick
• 2 medium potatoes sliced VERY thinly*
• 1/2 cup shredded fontina cheese
• 1/4 cup shredded asiago cheese
• 1/2 tsp salt
• 1/8 tsp pepper
• 3 tbsp melted butter divided

Instructions

• *Pre-frozen shredded potatoes (sometimes called “hash brown”) may be substituted. Use about 2 cups.
• Preheat oven to 400 degrees F. Lightly spray a 13 x 9-inch baking pan.
• Make a “pocket” in the chops to hold the filling. Here’s a very good video explaining how:
• https://www.youtube.com/watch?v=wPKF3sQBRAM
• Peel the potatoes if you wish. I used white new potatoes so eliminated this step. Slice the potatoes ULTRA thin…so you can read the newspaper through them. For this, I used my box grater–the side that has the “U” shape. Otherwise use a mandolin to accomplish this. You may also substitute frozen shredded potatoes that are thawed if you don’t want to bother with the thin slicing. Pat the potatoes to remove excess moisture between paper towels.
• Place potatoes in a medium bowl. Add the cheeses, salt, pepper and 1 tbs of the melted butter.
• Stuff each chop with 1/4 of the potato-cheese mixture. Place in prepared pan. Brush with remaining melted butter. Sprinkle lightly with additional salt and pepper.
• Bake at 400 degrees F for 40-50 minutes.
• SLOW COOKER METHOD:
• Proceed as above, except don’t prepare a baking dish.
• Place chops in a 5-7 QT slow cooker. Try to angle the chops with the stuffed pocket angled upward.
• Cover and cook on HI for 4-5 hrs.

Nutrition

Serving: 1person | Calories: 421kcal | Carbohydrates: 11g | Protein: 38g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 136mg | Sodium: 671mg | Potassium: 861mg | Fiber: 2g | Sugar: 1g | Vitamin A: 462IU | Vitamin C: 10mg | Calcium: 202mg | Iron: 3mg

Cheese & Potato Stuffed Pork Chops

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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The post Cheese & Potato Stuffed Pork Chops appeared first on The Midnight Baker.