Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes Recipe

Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes

Recipe by Tyler Florence | Yield: 4 servings | Total: 55 min | Prep: 10 min | Cook: 45 min

Ingredients

• 4 bone-in pork chops, about 1 1/2 inches thick
• 2 quarts water
• 1/4 cup sugar
• 1/4 cup kosher salt
• 4 fresh thyme sprigs
• 10 cloves
• 6 allspice berries
• 8 slices (about 3 ounces) prosciutto
• 4 slices (about 3 ounces) fontina
• 1/2 cup chicken stock
• 4 tablespoons unsalted butter, chilled
• 4 sprigs flat-leaf parsley, for garnish
• 1 pound California red grapes, on the vine and cut into 4 smaller clusters/bunches
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Grilled Polenta Squares (recipe follows)

Grilled Polenta Squares Ingredients

• 8 cups water
• 1 teaspoon kosher salt
• 2 cups polenta/yellow cornmeal
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter, room temperature
• 1 cup grated Parmigiano-Reggiano
• Fresh cracked black pepper
• Extra-virgin olive oil

Instructions

1. Brine the pork chops: Mix water, sugar, salt, thyme sprigs, cloves, and allspice berries in a sealable bag. Add pork chops, seal tightly, and refrigerate for 30 minutes.[1][3]
2. Preheat oven to 425F.
3. Remove chops from brine, pat dry. Slice a horizontal pocket in each chop. Stuff with 1 slice fontina and 1 slice prosciutto; secure with toothpick.
4. Heat two cast iron skillets over medium-high; add olive oil. Sear chops 4-5 minutes per side until golden. Add grape clusters to empty space, drizzle with oil, season with salt and pepper. Roast in oven 5-7 minutes until pork is cooked and cheese melts.
5. Transfer chops and grapes to plate; keep warm. Deglaze pan juices with chicken stock, scraping bits. Whisk in chilled butter for glossy gravy. Season to taste.[1][3][9]
6. Plate: Place chop on Grilled Polenta Square, add grapes, spoon sauce over top. Garnish with parsley and hydroponic watercress for peppery contrast.[1][3]

Grilled Polenta Squares Instructions

1. Boil water and salt in saucepan. Whisk in cornmeal slowly; cook on low ~20 minutes until thick.
2. Stir in cream, butter, Parmigiano-Reggiano, and pepper. Spread in buttered 9x13-inch dish; chill until firm.
3. Cut into squares, brush with oil, grill until golden with marks.[1]

Imagine juicy, brined pork chops bursting with melty fontina and salty prosciutto, paired with caramelized grapes and smoky grilled polentapure bliss in under an hour! Tyler Florence's genius brine keeps meat tender, while roasted grapes add sweet-tart pop. Whip up this showstopper for dinner parties; pair with Chianti. Sub tomatoes or figs for grapes if needed. Leftovers? Broil polenta crisp![1][3][9]