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Bonefish Grill Fontina Pork Chops Recipe
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Bonefish Grill Fontina Pork Chops Recipe

Bonefish Grill's Fontina Pork Chops are a rich and savory dish featuring tender, seared pork chops topped with creamy melted Fontina cheese and smothered in a flavorful Marsala mushroom sauce with crispy prosciutto. Make our Bonefish Grill Fontina Pork Chops Recipe at home. With our Secret Restaurant Recipe your Fontina Pork Chops will taste just like Bonefish Grill.
Prep Time15 minutes
Active Time25 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Bonefish Grill, Gravy, Mushrooms, Pork, Wine
Yield: 2 Servings

Ingredients

  • 2 boneless Pork Chops about 1-inch thick
  • Salt and freshly ground Black Pepper to taste
  • 2 tablespoons Olive Oil divided
  • 1 tablespoon unsalted Butter
  • 4 slices Prosciutto chopped
  • 2 cups Baby Bella Mushrooms sliced
  • 1 teaspoon Garlic minced
  • 3/4 cup Marsala Wine
  • 1 cup low-sodium Chicken Broth
  • 1 tablespoon Cornstarch
  • 1/2 cup Fontina Cheese shredded

Instructions

  • Preheat oven to 375°F.
  • Trim excess fat from the pork chops.
  • Pour 1 tablespoon oil and butter into a medium skillet. Place over medium heat.
  • When oil and butter are melted, hot and shimmering, add pork chops. Sear for 2 - 3 minutes per side until golden brown.
  • Transfer the skillet to the oven. Bake for 12 - 15 minutes, or until the internal temperature reaches 145°F.
  • While chops cook, heat remaining olive oil in a separate pan.
  • Add prosciutto and mushrooms. Cook for about 8 minutes until mushrooms are tender and browned.
  • Stir in the minced garlic. Cook for another minute. Remove the mixture from the pan and set aside.
  • In same pan, add the Marsala wine. Simmer until reduced to about 1/4 cup.
  • Stir in chicken broth. Return to a simmer, reducing until about 1 cup of liquid remains.
  • In a small bowl, mix cornstarch with a few tablespoons of the hot liquid. Whisk it back into the pan. Simmer for another minute until thickened.
  • Return the mushroom mixture to the pan and heat through.
  • Remove the pork chops from the oven and immediately sprinkle the shredded Fontina cheese over the top. Allow to rest for a couple of minutes to allow the cheese to melt.
  • Spoon the Marsala mushroom sauce over the chops and serve hot.