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Fontina-Stuffed Pork Chops

with Potatoes & Pizzaiola Sauce

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, we’re stuffing pork chops with melty fontina cheese, then coating them in flour so they crisp up perfectly in the pan. The cheesy chops are the perfect companion for our brightly colored "pizzaiola" sauce—a quick-cooking tomato-based sauce that includes sweet peppers. On the side, we're boiling and then browning potatoes, for a soft, creamy interior and crispy surface.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Quarter the potatoes lengthwise. Peel and thinly slice the shallot. Cut off and discard the stems of the peppers; remove and discard the ribs and seeds, keeping the peppers intact. Thinly slice the peppers into rings. Small dice the cheese (discarding any rind).

Start the potatoes:
2 Start the potatoes:

Add the potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until just tender when pierced with a fork. Drain thoroughly.

Make the sauce:
3 Make the sauce:

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the shallot and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the tomato paste, sugar and dried oregano; cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red and fragrant. Add the vinegar and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thickened and saucy. Transfer to a bowl and season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.

Stuff & coat the pork chops:
4 Stuff & coat the pork chops:

While the potatoes continue to cook, place the flour on a plate. Pat the pork chops dry with paper towels. Along the edge opposite the fat, carefully cut a horizontal slit nearly all the way through each pork chop, creating a “pocket.” Stuff with the cheese; press gently to flatten each pork chop. Season both sides of the stuffed pork chops with salt and pepper. Carefully coat the seasoned pork chops in the flour (tapping off any excess) and transfer to a separate plate.

Cook the pork chops:
5 Cook the pork chops:

While the potatoes continue to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated pork chops and cook 4 to 6 minutes per side, or until browned and cooked through and the cheese has melted. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place to rest for at least 5 minutes.

Finish the potatoes & plate your dish:
6 Finish the potatoes & plate your dish:

While the pork chops rest, add the boiled potatoes, cut sides down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high 1 to 2 minutes on each cut side, or until browned. Turn off the heat. Season with salt and pepper to taste. Divide the rested pork chops and finished potatoes between 2 dishes. Top with the sauce. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Quarter the potatoes lengthwise. Peel and thinly slice the shallot. Cut off and discard the stems of the peppers; remove and discard the ribs and seeds, keeping the peppers intact. Thinly slice the peppers into rings. Small dice the cheese (discarding any rind).

2 Start the potatoes:

Add the potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until just tender when pierced with a fork. Drain thoroughly.

Start the potatoes:
Make the sauce:
3 Make the sauce:

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the shallot and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the tomato paste, sugar and dried oregano; cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red and fragrant. Add the vinegar and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thickened and saucy. Transfer to a bowl and season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.

4 Stuff & coat the pork chops:

While the potatoes continue to cook, place the flour on a plate. Pat the pork chops dry with paper towels. Along the edge opposite the fat, carefully cut a horizontal slit nearly all the way through each pork chop, creating a “pocket.” Stuff with the cheese; press gently to flatten each pork chop. Season both sides of the stuffed pork chops with salt and pepper. Carefully coat the seasoned pork chops in the flour (tapping off any excess) and transfer to a separate plate.

Stuff & coat the pork chops:
Cook the pork chops:
5 Cook the pork chops:

While the potatoes continue to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated pork chops and cook 4 to 6 minutes per side, or until browned and cooked through and the cheese has melted. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place to rest for at least 5 minutes.

6 Finish the potatoes & plate your dish:

While the pork chops rest, add the boiled potatoes, cut sides down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high 1 to 2 minutes on each cut side, or until browned. Turn off the heat. Season with salt and pepper to taste. Divide the rested pork chops and finished potatoes between 2 dishes. Top with the sauce. Enjoy!

Finish the potatoes & plate your dish: