Fontina Pork Chops With Marsala Mushroom Gravy Recipe

Cooking Directions

• STEP 1.Season the pork chops with salt and pepper.
• STEP 2.In a large skillet, heat olive oil over medium-high heat.
• STEP 3.Add the pork chops and cook until browned on both sides.
• STEP 4.Remove the pork chops from the skillet and set aside.
• STEP 5.In the same skillet, melt the butter and add the mushrooms. Cook until the mushrooms are browned and tender.
• STEP 6.Add the flour and cook for 1 minute, stirring constantly.
• STEP 7.Slowly pour in the Marsala wine and chicken broth, stirring to combine.
• STEP 8.Bring the mixture to a simmer and cook until the sauce thickens.
• STEP 9.Return the pork chops to the skillet and top each chop with fontina cheese.
• STEP 10.Cover the skillet and cook until the cheese is melted and the pork chops are cooked through.
• STEP 11.Serve the pork chops with the Marsala mushroom gravy.

Cooking Tips

• Choose thick-cut pork chops for this recipe to ensure they stay juicy and tender.
• If you don't have Marsala wine, you can substitute it with dry white wine or chicken broth.
• Feel free to add fresh herbs like thyme or rosemary to the gravy for extra flavor.

Storage and Serving

• Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pork chops in the oven or microwave until heated through.
• Serve with mashed potatoes or roasted vegetables for a complete meal.