Fontina and Caramelized Onion Stuffed Pork Chops
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Fontina & Caramelized Onion Stuffed Pork Chops

Prep Time15 mins
Cook Time1 hr 25 mins
Total Time1 hr 40 mins
Servings: 4
Author: Judith Hannemann


  • Fontina & Caramelized Onion Stuffed Pork Chops
  • 4 very thick about 1-1.5-inches thick bone-in rib pork chops*
  • 1/2 cup red currant jelly
  • 1 tbs olive oil
  • 1 tsp salt
  • 1 tsp garlic powder
  • Stuffing:
  • 1/2 cupcaramelized onions
  • 1 cup shredded fontina cheese
  • 1/4 cup soft breadcrumbs
  • 2 tbs 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.
  • Serves 4