Pork Chop with Sage Prosciutto and Melted Fontina
Elevate your dinner table with this irresistible Pork Chop with Sage Prosciutto and Melted Fontina recipe—a mouthwatering fusion of gourmet flavors and comfort food. Juicy bone-in pork chops are seasoned to perfection, wrapped with fragrant sage leaves and crispy prosciutto, then crowned with creamy, melted fontina cheese for a decadent finish. The dish comes together with a luscious pan sauce made with garlic, dry white wine, and chicken stock, ensuring every bite bursts with flavor. Ready in just 40 minutes, this recipe is ideal for both weekday meals and special occasions. Pair it with mashed potatoes, roasted vegetables, or a crisp salad for a complete and satisfying meal. Perfect for fans of elevated pork recipes, cheese lovers, and anyone seeking easy yet impressive dinner ideas!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 8 leaves Fresh sage leaves
- 4 slices Prosciutto
- 120 grams Fontina cheese
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 60 milliliters Dry white wine
- 60 milliliters Chicken stock
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Season the pork chops with salt and black pepper on both sides.
Place 2 sage leaves on each pork chop, then carefully wrap each chop with 1 slice of prosciutto, ensuring that the sage leaves are secured underneath the prosciutto. Set aside.
Slice the fontina cheese into thin strips or small cubes to make them easy to melt. Set aside.
Heat a large skillet over medium-high heat and add olive oil and butter.
Once the butter is melted and begins to foam, add the pork chops to the skillet. Cook for 3-4 minutes on each side or until the prosciutto is crispy and the chops are golden brown. Remove the pork chops from the skillet and set them aside on a plate.
Lower the heat to medium and add minced garlic to the skillet. Cook for about 30 seconds until fragrant, being careful not to burn it.
Deglaze the skillet by adding white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.
Add the chicken stock to the skillet and simmer for an additional 2-3 minutes to create a light pan sauce.
Return the pork chops to the skillet and spoon some of the pan sauce over the top. Reduce the heat to low.
Place the prepared fontina cheese on top of each pork chop. Cover the skillet with a lid and let the cheese melt, about 2-3 minutes.
Once the cheese is melted and bubbly, remove the skillet from heat and garnish the pork chops with freshly chopped parsley, if desired.
Serve the pork chops immediately with the pan sauce spooned over the top. Pair with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
2937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.8 g | 266% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 4396 mg | 191% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.8 g | ||
| Protein | 234.2 g | 468% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 952 mg | 73% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2921 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
