Fontina Pork Chop from Bonefish Grill features a tender, juicy pork chop topped with melted creamy fontina cheese and savory prosciutto, garnished with sauteed mushrooms and fresh herbs, creating a rich and flavorful dish with a delightful blend of textures.
Equipments
- Chef’s knife
- Cutting board
- Meat mallet (optional)
- Skillet or sauté pan
- Tongs
- Baking sheet
- Oven (or broiler)
- Grater (for cheese, if needed)
- Spatula
- Plate (for resting meat)
- Aluminum foil (optional)
Ingredients
- 2 boneless pork chops
- Salt
- Black pepper
- Olive oil
- 4 oz (115g) fontina cheese
- 2 slices prosciutto
- 1 cup sliced mushrooms
- 2 tablespoons unsalted butter
- 2 cloves garlic
- Fresh thyme
- Fresh parsley
When preparing the Fontina Pork Chop, use boneless pork chops for even cooking and tender results. Choose high-quality fontina cheese to achieve a creamy melt that complements the savory prosciutto perfectly. Fresh herbs like thyme and parsley enhance the flavor depth, while sauteed mushrooms add texture and earthiness. Use olive oil and unsalted butter to prevent burning and enrich the dish's richness. Your attention to ingredient quality will make the Fontina Pork Chop from Bonefish Grill copycat menu truly shine.
Instructions
- Instructions:
- Preheat oven (or broiler) to 400°F (200°C).
- Pat pork chops dry with paper towels.
- Season pork chops with salt and black pepper on both sides.
- Heat olive oil in skillet over medium-high heat.
- Sear pork chops 2-3 minutes per side until golden brown.
- Remove pork chops and transfer to baking sheet.
- Top each pork chop with a slice of prosciutto.
- Grate or slice fontina cheese and place over prosciutto-topped pork chops.
- Bake (or broil) pork chops 5-7 minutes, until cheese is melted and pork reaches desired doneness.
- While chops bake, melt butter in skillet over medium heat.
- Add mushrooms and sauté 3-4 minutes until softened.
- Add minced garlic and sauté 1 minute until fragrant.
- Remove skillet from heat and add fresh thyme leaves.
- Remove pork chops from oven and let rest for 3 minutes.
- Plate pork chops and spoon sautéed mushrooms over the top.
- Garnish with chopped fresh parsley.
- Serve immediately.
Substitution
Fontina Pork Chop from Bonefish Grill copycat menu offers a tender pork chop layered with creamy fontina cheese and savory prosciutto, accented by sauteed mushrooms and fresh herbs. If you can't find fontina cheese, Gruyere or mozzarella can be used as alternatives to maintain a similar creamy texture and mild flavor. When cooking, avoid overcooking the pork chops to preserve juiciness; use a meat mallet to ensure even thickness for consistent cooking. Fresh herbs like thyme and parsley enhance the dish's aroma, but dried herbs may be used in a pinch, just reduce the quantity to prevent overpowering. You can rest the meat on a plate tented with aluminum foil to retain warmth and allow the juices to redistribute before serving.
Tips
Ensure your pork chops are patted dry before seasoning to achieve a better sear and prevent steaming. Use a meat mallet if needed to even out thickness, promoting uniform cooking and tenderness. When searing, avoid moving the pork chops too much to develop a rich golden crust. Let your pork rest after baking to retain juices, enhancing the overall flavor and tenderness of the dish.
Nutritions
The Fontina Pork Chop from Bonefish Grill delivers a balanced mix of protein and fat, with each boneless pork chop providing about 25-30 grams of protein essential for muscle repair. Fontina cheese adds a creamy texture while contributing calcium and vitamin A, supporting bone health and immune function. Prosciutto enhances flavor but contains sodium, so your intake should be moderated for heart health. Sauteed mushrooms offer fiber and antioxidants, making this dish a rich, nutrient-dense meal.
Storage
Store leftover Fontina Pork Chop in an airtight container and refrigerate within two hours of cooking to maintain freshness. Reheat gently in a skillet or oven at low heat to preserve the tender texture of the pork and melted cheese. Consume within 3 days to enjoy the full flavor of the savory prosciutto and sauteed mushrooms.
Variation or Alternatives
You can experiment with replacing fontina cheese with Gruyere or mozzarella for a different creamy texture and flavor profile. Swap prosciutto for thinly sliced pancetta or smoked bacon to add a smoky, savory dimension to the pork chops. Instead of sauteing mushrooms in butter, try roasting them with garlic and herbs to enhance their earthiness. Consider marinating the pork chops in olive oil, garlic, and thyme for at least 30 minutes before cooking to deepen the meat's flavor and tenderness.
Allergies
Fontina Pork Chop from Bonefish Grill contains dairy from the fontina cheese and butter, which may trigger allergic reactions in individuals with lactose intolerance or milk allergies. The presence of prosciutto introduces potential risks for those with pork or meat allergies. You should also be cautious if you have an allergy to garlic or mushrooms, as these ingredients are included in the dish's flavorful toppings.
Why this recipe?
Fontina Pork Chop from Bonefish Grill delights diners with its tender, juicy pork cutlet paired perfectly with creamy Fontina cheese and savory herbs. The rich, balanced flavors create a memorable dining experience that combines comfort with gourmet flair. Making a copycat version allows you to replicate this signature dish's delicious taste at home, tailoring it to your preferences while saving on restaurant prices. Your kitchen becomes the hotspot for juicy, cheesy pork chops that impress family and friends alike.