I saw Tyler Florence make this recipe on the Food Network and it looked delicious. It really is fabulous. Serve with grilled polenta if desired.
For more information on brining pork, visit What's Cooking America.
Yield: 4 servings
2 quarts water
1/4 cup sugar
1/4 cup kosher salt
4 fresh thyme sprigs
6 allspice berries
4 bone-in pork chops, about 1 1/2 inches thick
8 slices (about 3 ounces) prosciutto
4 slices (about 3 ounces) fontina
1/2 cup chicken stock
4 tablespoons unsalted butter, chilled
4 sprigs flat-leaf parsley, for garnish
1 pound red grapes, on the vine, cut into clusters
4 Tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
- Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes or up to 8 hours.
- Preheat oven to 425 degrees F.
- Drain the pork chops and pat dry. Using a paring knife, make a horizontal cut into the center of each chop to make a pocket. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick.
- Set 2 large cast iron skillets over medium-high heat and add 2 Tbsp extra-virgin olive oil to each skillet. Add 2 chops to each of the skillets and cook for 4 to 5 minutes until golden. Turn chops, push to 1 side and set grape clusters in pan. Place the pans in the oven, and roast for 5 to 7 minutes until cooked through and cheese has melted. Remove from oven when done and set chops and clusters of roasted grapes aside on a plate - keep warm.
- Consolidate juices into 1 pan and set over medium heat. Add chicken stock to the pan, scraping the bottom to extract all the flavors. Whisk in the cold butter to thicken sauce. Season with salt and pepper.
- To serve, set 1 pork chop on each plate on top of a slice of grilled polenta, garnish with a cluster of roasted grapes and drizzle with pan sauce.
Adapted from a recipe by Tyler Florence