Recipe courtesy of Sara Moulton
45 min
20 min
4 servings



Using a small knife, make a pocket in the rounded side of each chop. Spread some of the mustard into each pocket. Season the chops with salt and pepper, inside and out.

Wrap each slice of fontina with 2 slices the bacon, forming a package. Tuck 1 cheese package into each pocket. Using toothpicks, pin the pockets shut.

Put the panko in a large bowl. Place the flour and eggs in separate flat bottomed bowls or lipped plates. Working with 1 pork chop at a time, dredge it in the flour, dip in the egg, and press all over into the panko. Transfer the chops to a parchment paper-lined plate. Repeat with the remaining chops. (The pork chops can be prepared up to this point and refrigerated up to overnight.)

Preheat the oven to 400 degrees F.

Heat the oil in a large skillet over medium-high heat. Add the breaded chops and cook, turning once, until golden brown. Transfer to a baking sheet and bake until cooked through, about 20 to 25 minutes.

Divide the chops among plates and serve immediately.


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