Founded in St. Petersburg, Florida, Bonefish Grill specializes in market-fresh fish from around the world and other savory wood grilled specialties. Guests receive “chef’s coat service” and are guided through an innovative, seasonal menu and specials featuring the highest quality, fresh ingredients. Combined with a big city bar, Bonefish Grill offers hand crafted cocktails and an affordable distinct list of 30 wines by the glass offering a great match for any food pairing.

The restaurant provides a fun and lively place to eat, drink, relax and socialize any day of the week. The experience is based on the premise of simplicity, consistency and a strong commitment to excellence at every level. In fourteen years, the award-winning Bonefish Grill family has grown to more than 200 restaurants across the country.

Logo

Logo

Search

Fontina Pork Chops






Bonefish Grill Fontina Chop 
Copycat Recipe

Serves 2

Pork Chops
2 boneless pork chops 
1 egg, lightly beaten 
3/4 cup bread crumbs 
2-3 tablespoons olive oil 
salt and pepper 
1/2 cup Fontina cheese, shredded

Sauce
1 tablespoon olive oil 
3-4 slices Prosciutto, chopped 
2 cups baby mushrooms, sliced 
1/2 teaspoon garlic, minced 
3/4 cup Marsala wine 
1 (15 oz) can chicken broth 
1 tablespoon cornstarch 
salt and pepper 

For the pork chops:  Preheat oven to 400 degrees. Trim any excess fat from the chops. Season with salt and pepper. Dip the chops into the beaten egg, then press all sides in the bread crumbs until thoroughly coated. Heat the olive oil in an oven-proof pan. Place the breaded chops in the pan and cook for a minute or two on each side until golden brown. Place the pan in the oven and cook until the pork chops are fully cooked. Time will vary depending on the thickness of the chops. My 1″ pork chops took about 15 minutes in the oven.

For the sauce: Prepare the sauce while the chops are cooking. Heat olive oil in a pan. Add the mushrooms and prosciutto. Cook for 8-9 minutes, until the mushrooms are tender and lightly browned. Add the garlic. Cook for another minute or two. Then removed the cooked mushrooms, prosciutto, and garlic and set aside. Add the Marsala to the hot pan. Bring to a simmer and cook until the liquid has reduced to about 1/4 cup. Add the chicken broth. Return to a simmer and cook until a little more than 1 cup of liquid remains. Place the cornstarch in a small bowl. Spoon a few tablespoons of the hot liquid into the cornstarch and stir until combined. (Dissolving the cornstarch in a small amount of liquid before adding to the sauce will help to prevent lumps from forming.) Then, add the cornstarch mixture to the pan and simmer for another minute or two to thicken. Return the mushroom mixture to the pan and simmer for a minute to reheat. To serve: As soon as the pork chops come out of the oven, sprinkle the fontina cheese on top. Allow the pork chops to rest and the cheese to melt for a couple minutes. Then spoon the sauce over the chops and serve. Smashed Red Potatoes and Steamed Asparagus make wonderful side dishes!


3 comments:

  1. Can't wait to try this! Did you use sweet or dry Marsala?

    ReplyDelete
  2. Could you make these in a crockpot?

    ReplyDelete
  3. Hi

    Today, I?m back with more metabolism-boosting tips from Metabolic Cooking authors Dave Ruel & Karine Losier

    This time with NINE fat incinerating salad dressing ingredients:

    All Natural Dijon Mustard can actually have a profound effect on metabolism, even at rest, as well as improving overall digestion and nutrient utiliization.

    Apple Cider Vinegar aids in weightloss by detoxifying the liver, increasing metabolism, and supressing hunger levels!

    White and Red Wine Vinegar have been shown to improve blood sugar levels, reduce insulin, and slow digestion.

    And if that wasn't enough, other herbs and spices such as ginger, garlic, lemon, cayenne, basil, parsley, and thyme have all been shown to have significant metabolism-boosting properties as they stimulate your taste buds to boot!

    Fact is, when you learn how to cook with the right ingredients, you can really begin to enjoy both the fat-burning properties and the ultimate flavor of the foods you use to slim your waist.

    And that's exactly what Dave and Karine have put together in the Metabolic Cooking series -- more than 250 mouth-watering, fat-annihilating recipes for you to choose from. And of course, they also have many fat burning salad dressing recipe!

    Check it out here: 250+ Mouth-watering Metabolic Cooking Recipes <------- Quick & Easy!

    Enjoy!

    Ana

    ReplyDelete