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.

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Pork Chop Fontina


Boneless Pork Chop, Fontina Cheese, Garlic, Prosciutto, Mushroom Marsala Wine Sauce.

PORK CHOP FONTINA
Bonefish Grill Copycat Recipe

Pork Chops:
2 boneless pork chops
2 -3 tablespoons olive oil (or 1/2 olive oil 1/2 butter)
salt and pepper
1⁄2 cup Fontina cheese, shredded

Sauce:
1 tablespoon olive oil
3-4 slices prosciutto, chopped
2 cups baby bella 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: Trim any excess fat from the chops. Season with salt and pepper.Brown the chops on both sides in a skillet. 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, about 12-15 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: Upon removing the pork chops from the oven, sprinkle over the fontina cheese. Allow the pork chops to rest and the cheese to melt for a couple minutes. Then spoon the sauce over the chops and serve.

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