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-Chef John Ruggeri
Gio’s Cucina is your source for mouth watering recipes straight from Head Chef John Ruggeri’s Secret Recipe Book. Check back each month for a new dish!
Fontina and Prosciutto Stuffed Pork Chops
- 4 bone in pork chops, about 1 ½ inches thick
- 2 quarts water
- ¼ cup sugar
- ¼ cup kosher salt
- 4 fresh thyme sprigs
- 10 cloves
- 1 teaspoon allspice
- 8 slices prosciutto
- 4 slices fontina
- ½ cup chicken broth
- 4 tablespoon cold unsalted butter
- flat parsley sprigs for garnish
- extra virgin olive oil
- salt and pepper
Brine the pork chops by mixing the water, sugar, kosher salt, thyme, cloves and allspice together in an air tight container. Add the chops, seal and place in the refrigerator for about 30 minutes.
Pre heat oven to 425 degrees.
Take the pork chops out of the brine and pat dry. Using a small knife make a horizontal slit in the center on the side of each chop to form a pocket. Stuff a slice of prosciutto and cheese in each pocket and secure with a tooth pick. Place a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan. Add the chops to the pan and cook until golden brown then turn over. Place pan in oven. Roast the chops for about 8 minutes until cheese is melted and meat is cooked through. Remove from the oven when done and place chops onto a warm serving platter. Place pan onto stove top over medium heat. Add chicken stock to pan scraping the bottom of the pan to extract all the flavors. Fold in the cold butter while whisking to thicken the sauce. Season with salt and pepper. Pour sauce over chops, garnish with parsley and serve.