Food Network
Home> Recipes> Pork>
Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes Recipe

Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes

Recipe courtesy Tyler Florence

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (44)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 44

Showing 1-10 of 44

Sort by:

Newest

  • on August 19, 2012

    Flag

    This was good, but the brine needed to be a bit more flavorful. I brined it for about an hour. For the best pork chop recipe, I prefer Anne Burrell. The grapes were a good substitute for sauteed apples with the pork, however and much easier than sauteing apples in a separate pan.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 12, 2011

    Flag

    The taste was good but the pork came out tough, even though I use a meat thermometer to prevent that from happening. If I had to do it over again I'd skip the pan-frying part... or maybe like a few people have said... use regular sized chops instead of the big ones.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 03, 2010

    Flag

    There are some details missing from the recipe - how long in the oven? It took me about 35 mins in the oven at 425 to get the chops to temp. Also careful not to salt too much since the chops have been in the brine. My sauce ended up good, but salty. The grapes were great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 22, 2010

    Flag

    Good, but won't make it again; looking for great.The roasted grapes were surprisingly good tho! The ones that were loose in the bottom of the pan were the best; they got cooked a bit more.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 01, 2010

    Flag

    If you are a meat lover, you will love this dish, I make it at least once a week for my husband and he wants more after it is gone! It has real bite to it and the flavors just make you feel well fed and satisfied. Easy to make and really not as complicated as it seems when you read it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 14, 2009

    Flag

    This is easy and you can use apple juice or cider for the brine. Half a day is also okay. I've made this several times and served it with orzo or a spinach or tri-color thin noodles (gourmet kind
    Darlene Grosse Pointe

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 06, 2009

    Flag

    I've made these 10-12 times now.... making them tonight for my folks anniversary.... LOVE THEM...easy and everyone thinks I spent hours in the kitchen. Key is getting good pork chops and use good prosciutto. Well worth the effort and money for the better cut of meat. Try this one you'll love it.... and everyone I've made it for loves it. It's the bomb!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 30, 2009

    Flag

    Loved this recipe!!!!!!!! Brining the chops is KEY for the meat to come out super moist. The mixture of the flavors of the chops, cheese and proscuitto is incredible. Then add the grapes and polenta and you have a restaurant quality dish. Every night is an adventure for my familys' tastebuds thanks to all the chefs and foodnetwork. I love Cooking in the Fox Valley..........................I love you guys.....................

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 01, 2009

    Flag

    I saw this months ago and have not only used it many times but passed it on to friends. A wonderful meshing of flavors. I also sub'd chicken and Alaska Salmon as well. All great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 31, 2009

    Flag

    I didn't brine the chops or stuff them. (I'm not a fan of fontinaLittle bit of olive oil and s&p - panfried them for 3-4 minutes on each side and then into the oven with grapes according to recipe. Made Tylers sauce and this was delicious! Everyone raved! Next time I might stuff them,

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.