Fontina Chop a la Bonefish Grill

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Fontina Chop a la Bonefish Grill  

Fontina Chop a la Bonefish Grill    Fontina Chop a la Bonefish Grill

                 Bonefish Grill Version                                    Foodie Made Simple Version 

Yields: 2 Servings

Ingredients:

  • 2 boneless pork chops 
  • 1 egg, lightly beaten 
  • 3/4 cup bread crumbs 
  • 2-3 tablespoons olive oil 
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup Fontina cheese, shredded
  • 1 tablespoon olive oil 
  • 3-4 slices Prosciutto, chopped 
  • 2 cups Baby Bella mushrooms, sliced 
  • 1/2 teaspoon garlic, minced 
  • 3/4 cup Marsala wine 
  • 1 3/4 cups chicken stock
  • 1 tablespoon cornstarch 

 

Preparation:

Preheat oven to 400 degrees. Trim any excess fat from the chops. Season with sea salt and freshly ground black pepper. Dip the chops into the beaten egg, then press all sides in the bread crumbs until thoroughly coated.

Fontina Chop a la Bonefish Grill   Fontina Chop a la Bonefish Grill

Heat the olive oil in an cast-iron skillet. Place the breaded chops in the pan and cook for a minute or two on each side until golden brown.

Fontina Chop a la Bonefish Grill    Fontina Chop a la Bonefish Grill

Place the pan in the oven and cook until the pork chops internal temperature reads 165 degrees F. Time will vary depending on the thickness of the chops.

Fontina Chop a la Bonefish Grill

While chops are in the oven. 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.

Fontina Chop a la Bonefish Grill    Fontina Chop a la Bonefish Grill

Add the garlic. Cook for another minute or two. Then removed the cooked mushrooms, prosciutto, and garlic and set aside.

Fontina Chop a la Bonefish Grill    Fontina Chop a la Bonefish Grill

Add the Marsala to the hot pan. Bring to a simmer and cook until the liquid has reduced to about 1/4 cup.

Fontina Chop a la Bonefish Grill   Fontina Chop a la Bonefish Grill

Add the chicken stock. Return to a simmer and cook until a little more than 1 cup of liquid remains.

Fontina Chop a la Bonefish Grill

Place the cornstarch in a small bowl. Spoon a few tablespoons of the hot liquid into the cornstarch and stir until combined. Then, add the cornstarch mixture to the pan and simmer for another minute or two to thicken.

Fontina Chop a la Bonefish Grill    Fontina Chop a la Bonefish Grill

Return the mushroom mixture to the pan and simmer for a minute to reheat.

Fontina Chop a la Bonefish Grill

As soon as the pork chops come out of the oven, sprinkle the fontina cheese on top. Allow the pork chops to rest and the cheese to melt for a couple minutes.

Fontina Chop a la Bonefish Grill    Fontina Chop a la Bonefish Grill

Then spoon the sauce over the chops and serve with your favorite side dish.

Fontina Chop a la Bonefish Grill    Fontina Chop a la Bonefish Grill

You can also read my restaurant review of the Bonefish Grill in Orlando Florida; HERE

 

Tools Used: 

 

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Fontina Chop a la Bonefish Grill

  • Author:
  • Yield: 2
  • Category: Restaurant Recipe
  • Cuisine: Italian

Ingredients

  • 2 boneless pork chops 
  • 1 egg, lightly beaten 
  • 3/4 cup bread crumbs 
  • 2-3 tablespoons olive oil 
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup Fontina cheese, shredded
  • 1 tablespoon olive oil 
  • 3-4 slices Prosciutto, chopped 
  • 2 cups Baby Bella mushrooms, sliced 
  • 1/2 teaspoon garlic, minced 
  • 3/4 cup Marsala wine 
  • 1 3/4 cups chicken stock
  • 1 tablespoon cornstarch 

Instructions

Preheat oven to 400 degrees. Trim any excess fat from the chops. Season with sea salt and freshly ground black pepper. Dip the chops into the beaten egg, then press all sides in the bread crumbs until thoroughly coated.

Heat the olive oil in an cast-iron skillet. Place the breaded chops in the pan and cook for a minute or two on each side until golden brown.

 

Place the pan in the oven and cook until the pork chops internal temperature reads 165 degrees F. Time will vary depending on the thickness of the chops.

While chops are in the oven. 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 to about 1/4 cup.

Add the chicken stock. Return to a simmer and cook until a little more than 1 cup of liquid remains.

Place the cornstarch in a small bowl. Spoon a few tablespoons of the hot liquid into the cornstarch and stir until combined. Then, add the cornstarch mixture to the pan and simmer for another minute or two to thicken.

Return the mushroom mixture to the pan and simmer for a minute to reheat.

As soon as the pork chops come out of the oven, sprinkle the fontina cheese on top. Allow the pork chops to rest and the cheese to melt for a couple minutes.

Then spoon the sauce over the chops and serve with your favorite side dish. 

Nutrition

  • Serving Size: 2
  • Calories: 1513
  • Sugar: 5.8g
  • Sodium: 3162mg
  • Fat: 59.4g
  • Saturated Fat: 17.9g
  • Trans Fat: 0.2g
  • Fiber: 3.2g
  • Protein: 178.1g
  • Cholesterol: 553mg

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