Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes
Show: Tyler's UltimateEpisode: Ultimate Pork Chops
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- Recipe categories: Fruit, Grapes, Meat, Pork, Cheese,
- recipe
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Average Rating:
Total Reviews: 17
Showing 1-10 of 17
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By imsturt_10949767
Chicago, IL
on May 09, 2011
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Absolutely loved this! I will definitely do this again and again.
By athomechristya_...
Seattle, WA
on October 04, 2010
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Fabulous!I only made the pork chops (minus the grapes and polenta and I brined mine for about 2 hours. My husband said they were the best pork chops he has ever eaten, and he has had his fair share! Very moist and flavorful.
By Jenmex93
Saint Paul, MN
on September 28, 2010
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Not worth the work.
By lordslyll_382451
Toledo, OH
on August 26, 2010
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I made This for my daughters 20th Brithday today. Her request.
This was very good I replaced the Polenta Squares with
Gnocchi Mac'n Chesse and a side of chowed green beans.
By jane.redford_86...
EUSTIS, FL
on April 27, 2010
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My husband and I have made these chops several times for company and always get great reviews. The chops are tender, flavorful and the grapes will knock your socks off.
We haven't missed with any of Tyler's recipes.
By jjones7090_11690264
Port Orange, FL
on February 08, 2010
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THE BEST!
By klee92761_12322791
Londonderry, 69
on January 26, 2010
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Cooked the pork chops as directed - no grapes or polenta however. My husband said it was restaurant quality and my picky eater ate it all up. Thickened the gravy up slightly. Very, very good. Definitely a keeper.
By wikanders_554740
Ozark, CA
on January 14, 2010
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Cut the recipe in half and fixed it for dinner. My husband LOVED it. Didn't fix the polenta. Maybe next time.
By theallmans_12506877
Augusta, 49
on January 01, 2010
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My first attempt at a Food Network recipe and this one got excellent reviews from the family! I followed the pork chop recipe precisely, but went with a pre-made polenta rounds prepared on a panini grill which turned out very crunchy and soft on the inside. I paired the meal with one of my favorite cabernet sauvignon and toasted to a new year. Thanks, Tyler!
By lovinghandscare...
Babylon, 72
on December 28, 2009
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This receipe was awesome. Presentation and taste were off the charts. The brine really did the trick. I never realized how much of a difference it would make. They were juicy and cooked to perfection. Too many people over cook pork and dry it out. I did vary it a little by using Asiago cheese instead of Fontina. I think it worked really well. I also added a splash of wine in the deglazing of the pan with the butter. Just another level of flavor. Thanks Tyler, I just love the way you cook.