Fontina Pork Chops

Did a restaurant dish ever inspire? well, bonefish grill inspired the gourmand mom (blog) to recreate their fontina pork chop dish. note: bonefish's recipe is not breaded, but i believe this recipe is adaptable by simply browning the chops without the breading and continuing on.

Steps

For the pork chops: preheat oven to 400 degrees.

Trim any excess fat from the chops.

Season with salt and pepper.

Dip the chops into the beaten egg , then into the bread crumbs until thoroughly coated.

Allow to sit for about 10 minutes so the crumb mixture adheres properly.

Heat the olive oil in an oven-proof pan.

Place the breaded chops in the pan and cook for 2-3 minutes on each side until golden brown.

Place the pan in the oven and cook until the pork chops are fully cooked.

Time will vary depending on the thickness of the chops , about 12-15 minutes in the oven.

For the sauce: prepare the sauce while the chops are cooking.

Heat olive oil in a pan.

Add the mushrooms and prosciutto.

Cook for 8-9 minutes , until the mushrooms are tender and lightly browned.

Add the garlic.

Cook for another minute or two.

Then removed the cooked mushrooms , prosciutto , and garlic and set aside.

Add the marsala to the hot pan.

Bring to a simmer and cook until the liquid has reduced t.

Ingredients

boneless pork chops, egg, italian seasoned breadcrumbs, olive oil, salt and pepper, fontina cheese, prosciutto, mushrooms, garlic, marsala wine, chicken broth, cornstarch