Fontina-Stuffed Pork Chops with Potatoes & Pizzaiola Sauce

Fontina-Stuffed Pork Chops

with Potatoes & Pizzaiola Sauce

55 MIN
2 Servings
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
fresh
ingredients
Fontina-Stuffed Pork Chops with Potatoes & Pizzaiola Sauce
Title
time-saving
tips & techniques
Yukon Gold Potatoes
Fontina Cheese
Tomato Paste
Shallot
Sugar
All-Purpose Flour
White Wine Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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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Fontina-Stuffed Pork Chops

Prepare the ingredients:
How To: Hold a Chef's Knife
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:
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