Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes (Tyler Florence) Recipe

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Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes (Tyler Florence)
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Ingredients
24
Count
Nutrition
1120
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  1. Prepare the pork chops. 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.
  2. Preheat oven to 425 degrees F.
  3. 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 a 2-count of 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. Drizzle with a little olive oil and season with salt and pepper before putting the pans in the oven. Roast chops 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.
  4. Consolidate juices into 1 pan and set over medium heat. Add a splash of chicken stock to the pan, scraping the bottom to extract all the flavors. Fold in cold butter while whisking to thicken sauce. Season with salt and pepper. To serve, set 1 pork chop on each plate on top of a Grilled Polenta Square, garnish with a cluster of roasted grapes and drizzle with pan sauce. Set a stack of hydroponic watercress to 1 side and serve.
  5. Grilled Polenta Squares:
  6. Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat; fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1119.92 Kcal (4689 kJ)
Calories from fat 517.8 Kcal
% Daily Value*
Total Fat 57.53g 89%
Cholesterol 245.53mg 82%
Sodium 4945.51mg 206%
Potassium 886.29mg 19%
Total Carbs 71.96g 24%
Sugars 34.53g 138%
Dietary Fiber 5.66g 23%
Protein 82.09g 164%
Vitamin C 4.8mg 8%
Vitamin A 0.2mg 7%
Iron 3.9mg 22%
Calcium 891mg 89%
Amount Per 100 g
Calories 75.65 Kcal (317 kJ)
Calories from fat 34.98 Kcal
% Daily Value*
Total Fat 3.89g 89%
Cholesterol 16.58mg 82%
Sodium 334.05mg 206%
Potassium 59.87mg 19%
Total Carbs 4.86g 24%
Sugars 2.33g 138%
Dietary Fiber 0.38g 23%
Protein 5.55g 164%
Vitamin C 0.3mg 8%
Iron 0.3mg 22%
Calcium 60.2mg 89%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.4
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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