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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

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

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Average Rating:

Total Reviews: 44

Showing 11-20 of 44

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  • on January 25, 2009

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    Lot of work for mediocre result. I found the brining brought nothing to the recipe, and following the recipe to the note brought a very oily sauce for the finish.

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  • on December 11, 2008

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    I made this for a evening get together and it was a HIT! What's not to like, pork chops, fontina & prosciutto... Awesome.

    Even the kids LOVED it.

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  • on October 28, 2008

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    Wow! This was great! Even my son (picky eater loved it! The grapes and fontina cheese really played well together! Did need to bake longer in the oven but worth the wait. Didn't use the clove...not big fan of those.

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  • on October 20, 2008

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    This was my first one of Tyler's recipes I've made and I was highly impressed. These pork chops are absolutely wonderful. I don't know what the other people are talking about because it took me exactly as long to make the chops as the recipe said. I was actually amazed at how quick they cooked. I made them for my brother and my husband last week, and my in-laws we so impressed with the description my husband gave, that they want me to make them tonight! Excellent work Tyler! I will definitely be watching your show more often.

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  • on October 19, 2008

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    I usually love Tyler's recipes and his suggested menus. Boy was I really disappointed this time! As most all have agreed, the suggested cooking time was way off for 1" - 1/2" chops. And I even let them cook much longer than stated.
    Due to that, my roasted vegetable dish was just a bit crunchy. I only have one full size oven. Even as we cut into them, the meat around the bone was not done by any stretch of the imagination. So hi-ho hi-ho it's microwave we go. The sauce was not just basic, it really wasn't there at all.

    The grapes however were great! Sorry Tyler.

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  • on September 19, 2008

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    These chops took a lot longer to cook then the recipe calls for, they're also a bit too thick. The DH says the recipe is certainly a keeper, but next time I'll use chops about half the thickness.

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  • on September 08, 2008

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    The pork was very tasty, howver, looked nothing like the picture and I didn't see the show...the grapes did not roast very much and the butter sauce didn't thicken in the time stated..the recipe took a lot longer than stated which was okay but prepare ahead of time-would need to play with the recipe a little but the flavors are wonderful together

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  • on August 23, 2008

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    Wonderful moist pork chops. The grapes are a nice surprise. I will cook pork chops in an iron skillet from now on.

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  • on August 21, 2008

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    Amazing!! I loved this dish and so did my family and guests. Everything about it was wonderful. The depth of flavor was great and I loved the grapes. Even my five year old ate it. It was pretty easy to prepare. I will have to impress my in-laws with one. Thank you for this one!!

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  • on August 05, 2008

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    I really enjoyed this recipe, although I didn't follow it to a "t" ... I didn't have any fontina or proscuitto, and my chops didn't have a bone in, but all that aside, they were quite lovely. Instead, I subbed feta, which gave it a nice flavor. The sauce didn't really do much for me, but maybe I made it wrong [too]. This one's definitely a keeper!

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