Directions:
- For the brine: Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone. Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours.
- For the stuffing: In a saute pan over medium-high heat, add the oil and butter, and when the butter melts and foams, add the pancetta and cook until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes. Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more. Remove to a plate to cool, spreading out evenly. Once cool, add the fontina cheese. Reserve the extra pancetta for service.
- Remove the chops from the brine and pat dry. Stuff with the cooled filling and secure the opening with toothpicks. Reserve any remaining filling for the sauce.
- Preheat the oven to 350 degrees F.
- For the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour. Mix well. Add the eggs to a second shallow bowl and beat.
- Dredge the chops through the egg, then lay in the breading and press to adhere. Repeat with all the chops.
- In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the edges as well. Place on a baking pan fitted with a wire rack and place into the oven. Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes. Remove and lightly tent with foil.
- For the sauce: In the same pan that the chops were cooked in, add the shallots and any remaining mushroom filling and cook over medium-high heat for 4 to 5 minutes. Deglaze the pan with the stock and scrape any bits from the bottom. Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt.
- Remove the chops from the baking pan, remove the toothpicks and place on a serving platter. Top with the sauce. Garnish with the parsley and the remaining pancetta and serve immediately.
- Cook's Note: Sauvignon Blanc makes a nice pairing for this dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 792.69 Kcal (3319 kJ) | ||
| Calories from fat | 476.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.93g | 81% | |
|---|---|---|---|
| Cholesterol | 143.84mg | 48% | |
| Sodium | 3400.43mg | 142% | |
| Potassium | 1959.36mg | 42% | |
| Total Carbs | 50.12g | 17% | |
| Sugars | 3.71g | 15% | |
| Dietary Fiber | 4.59g | 18% | |
| Protein | 33.46g | 67% | |
| Vitamin C | 5mg | 8% | |
| Iron | 510.5mg | 2836% | |
| Calcium | 505.5mg | 51% | |
| Amount Per 100 g | |||
| Calories | 84.35 Kcal (353 kJ) | ||
| Calories from fat | 50.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.63g | 81% | |
|---|---|---|---|
| Cholesterol | 15.31mg | 48% | |
| Sodium | 361.83mg | 142% | |
| Potassium | 208.49mg | 42% | |
| Total Carbs | 5.33g | 17% | |
| Sugars | 0.39g | 15% | |
| Dietary Fiber | 0.49g | 18% | |
| Protein | 3.56g | 67% | |
| Vitamin C | 0.5mg | 8% | |
| Iron | 54.3mg | 2836% | |
| Calcium | 53.8mg | 51% | |
* 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.
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