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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is actually very simple and produces great-tasting, juicy chops. I watched the episode about six months ago, but just tried it last night and my gf was very impressed. Thanks Tyler.

I made simple potato latkes with it (it was the second of Hanukkah instead of polenta and it worked well. I also added a few sliced crimini mushrooms to the sauce and then poured over the finished chopped. All in all, delicious and easy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Tyler made me feel like a pro with this recipe! It was delicious. The brine was a new process for me but it really made the chops tender and juicy. I typically stay away from pork because I always overcook them but these were great! The only problem I had was the cheese oozed out of the pocket. Oh and I had to cook a few minutes longer in the over. All in all I looked good and my picky eaters gobbled these up!

Thanks Tyler! :0

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I saw Tyler cook this on his show and had to try it myself.

Wonderful recipe! Brining the pork really is the key to the juiciness and tenderness. I rarely cook pork because I always overcook and and it is always so dry which ruins the flavor. This meal turned out better that many restaurant pork chops. So juicy, tender and not over cooked at all. I had to leave the chops in my oven for a few extra minutes and I used provolone cheese instead of the fontina but that's all I changed about the recipe.

Will absolutely cook this meal again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe will make you feel like a chef. It will wow your guest. Its very easy to make.... I made a dry rub using rosemary and thyme. These chops have an amazing taste with the Prosciutto. You cant go wrong!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

GREAT!! Brining is key to juicyness. In making the stuffing, I wanted a little herbal note to add to the prosciutto and fontina, so I mixed a little bread crumbs with parmesan and chopped sage, parsley and rosemary. I put a spoonful of the herbal crumb mix in the pocket of the chop with the prosciutto and fontina, and sprinkled the remaining herb crumb mixture on the outside of the pork chops. Added a smashed clove of garlic to the oil before pan sauteing the chops. Did everything else as in the recipe. Fabulous! This recipe won rave reviews from men and teenage children alike. A keeper!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These jokers are out of this world good. Enough said.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My old receipe of chopped apples, onions and blue cheese was good but this is much better. I love prosciutto and finding ways to use it is great. Have not mastered the technique for polenta but love it.