Juicy flavorful pork chops blanketed with melted fontina cheese and covered with a garlicky Marsala mushroom gravy. These Fontina Pork Chops with Marsala Mushroom Gravy are an easy delicious home cooked meal with restaurant quality.
Inspired by Bonefish Grill, an upscale national chain who has outstanding food if you can afford the upscale part. But it’s not hard to make at home and it can all be done using just one skillet. Add some mashed potatoes and some green beans and you’ve got date night covered for under a twenty dollar bill!
Besides I’m always hearing someone say I’m getting so tired of eating the same ol’ thing week after week and eating out at the restaurant is killing our budget! If you think about it nine times out of ten, what you order out you can make at home for so much less it’s not even funny.
Watch the sale flyers or use the Flip app for sales, there’s always pork chops on sale for $1.99 a pound at least once a month. Buy a family pack and some freezer bags. Divide them up by however many you need for your family, 2 or 4 or whatever. Freeze that many in each bag, and they are ready to pull out of the freezer and place in fridge to thaw the night before cooking. If it’s too much to plan a week ahead for meals, start by planning a day ahead. It will help make things go a little bit smoother. If you like this Fontina Pork Chops with Marsala Mushroom Gravy, I bet you’ll like my Chicken Marsala and maybe even French Onion Pork Chops which also have a nice cheesy blanket as well.
I know it’s not easy, I raised three and worked full time. Back to school time is hectic getting everyone back in a routine is the most important to set up a successful school year. So be sure you take time to breath and relax and spend time with your honey because that’s the foundation of a truly happy family, your kids will mirror what they see. So if your irritated and stressed out that’s going to trickle down and come right back around in a vicious circle. So just like the gas tank can’t run on empty, neither can people. Take time to enjoy each other’s company and talk about happy times to keep the focus on the positive. For what it’s worth, God gave us two ears and one mouth, to listen twice as much as you talk, that’s what I was always told; not saying that’s what I always do, but it is food for thought!
On that note, hopefully you get a chance to have an enjoyable evening, a couple glasses of wine and an outstanding dinner!
What can you serve with this Fontina Pork Chops with Marsala Mushroom Gravy?
- Add some mashed potatoes and some green beans and you’ve got date night covered for under a twenty dollar bill!
- Steamed broccoli is on virtually every restaurant menu out there, and would go so well with this restaurant inspired dish.
- I would go with a more savory wine. Many lighter red wines would work well with these Fontina Pork Chops with Marsala Mushroom Gravy, such as a Zinfandel.
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- 4 pork chops (I used bone in, boneless will also work)
- 1 egg, lightly beaten
- 1/2 Teaspoon granulated garlic
- 1/2 Teaspoon onion powder
- salt and fresh cracked pepper
- 3/4 cup Italian Seasoned bread crumbs
- Bacon grease or 1/4 cup olive oil
- salt and pepper
- 1/2 cup Fontina cheese, shredded
- 1 tablespoon olive oil
- 3-4 slices Bacon or 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
- 1 tablespoon chopped fresh parsley (optional for garnish)
- In a large skillet, cut bacon into 1/2 inch pieces, fry the bacon and set aside on paper towels. Trim any excess fat from the chops. Season well with granulated garlic, onion powder, salt and pepper.
- Dip the chops into the beaten egg, then press all sides in the bread crumbs until thoroughly coated.
- Heat the oil in same skillet over medium-high heat. Place the breaded chops in the pan and cook on each side for about for about 4 to 5 minutes, or until golden on the outside, and juices run clear. Time will vary depending on the thickness of the chops. Transfer to a plate, and set aside.
For the sauce:
- Drain oil leaving about 2 tablespoons in the skillet. Add the mushrooms, cook about 5 minutes. Add garlic. Reduce heat to low and simmer until mushrooms are tender and lightly brown, 5 to 8 more minutes.
- Then remove the cooked mushrooms, 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 1 tablespoon cornstarch, 1/2 cup of the chicken broth, and pour into the reduced Marsala. Slowly add the rest of the chicken broth in while stirring. Return to a simmer and cook until mixture starts to thicken. (If it looks like it's getting too thick you can add a little milk or heavy cream to get the consistency you like)
- Add salt and pepper and return the mushroom mixture to the pan. Return the pork chops back to the skillet and sprinkle the fontina cheese on top. Cover to allow the the cheese to melt for a minute. Spoon the sauce over the chops, garnish with bacon and parsley.
Nutrition InformationYield 4 Serving Size 1 Chop With Gravy
Amount Per Serving Calories 776 Total Fat 48g Saturated Fat 13g Trans Fat 0g Unsaturated Fat 29g Cholesterol 211mg Sodium 1684mg Carbohydrates 26g Fiber 3g Sugar 4g Protein 57g
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