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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
- 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
- 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
*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.
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