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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 21-30 of 44

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  • on August 03, 2008

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    I made this last night because I was looking for something new and inspiring. It was by far the best pork dish I've ever tasted! The grapes are so delicious, and that was the part I wasn't so sure about, particularly for my picky husband. He was especially impressed with how the cheese was INSIDE the meat. This was also such an easy recipe. After the first bite, my husband asked when we could have it again!

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  • on July 21, 2008

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    This was one of the best pork chops i have ever tasted.It was juicy and tender.The prosciutto gave it a good flavor and was nice and tangy.

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  • on July 17, 2008

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    My boyfriend made the pork chops for me last week in an effort to convince me he is as cool as Tyler Florence. They were fantastic!! Excellent flavors, and the pork was perfectly prepared.

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  • on June 29, 2008

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    Moist, tender and flavorful.

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  • on March 16, 2008

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    I made this for Sunday dinner with my parents. It was a Hit!! I servered it with egg noddles instead of the polenta squares. It going into the keeper file.

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  • on March 13, 2008

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    I made the entire meal(didn't change anythingincluding the souffle. It was fantastic! Thanks Tyler!

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  • on March 13, 2008

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    I just made this recipe and it wasn't nearly as difficult as I thought it would be. I couldn't find pork chops as thick as the recipe required, so I just went with one that was a little less than an inch thick. i didn't use as much prociutto either, and I'm really glad--it was pretty salty.

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  • on March 10, 2008

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    I saw Tyler make these and then I made them for my wife. She is an accountant and working lots of over time this time of year. These Chops made her day thats all she talked about all weekend. Thanks Tyler.
    Rob Lowell
    Michigan

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  • on March 08, 2008

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    I rate it 10 stars. This is the best recipe in a long time. The subtle flavor from the brine and the salty with sweet contrast is awesome. Even though I decided to make substitutions instead of going to the market this recipe was a hit with my family (and not all members like to eat out of their "comfort zone". I used pork tenderloin and a mix of Jarlsberg cheese, provolone and shredded mozzarella. I also used a mix of bacon and sliced ham. I chopped all of stuffing ingredients really small and stuffed the tenderloin. My husband had not even finished his plate and asked me: When are you making this again? I did not make the polenta squares since I had traditional Cuban tamales and figured it was a similar effect but with more seasonings. It was great! I am sure I will make this for our next dinner party.

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  • on March 03, 2008

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    Wow.
    This pork chop receipe is the best I have ever made. I substituted bacon and provolone for the fontina and prosuito (The specialty market is a 45 minute drive and I used some chinese 5 spice in the brine in lieu of the allspice berries and cloves. The flavors were amazing. Tyler has another winner

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