Roasted Mushroom and Fontina Stuffed Loin Chops
Ingredients
| 4 | (1-inch thick) HORMEL® center cut pork loin chops |
| ½ | cup kosher or sea salt |
| 3 | tablespoons butter |
| 1 | shallot, chopped |
| 2 | cloves garlic, chopped |
| 2 | cups assorted oyster and cremini mushrooms, roughly chopped |
| 1 | cup packed fresh baby spinach |
| ¼ | cup sherry or port wine |
| 1 | teaspoon crushed fennel seed, toasted |
| to taste salt and pepper | |
| 1 | cup shredded fontina cheese |
| as needed wooden picks |
Directions
In medium size bowl, place pork chops. Cover with water. Add salt. Refrigerate 1 to 2 hours.
In medium skillet over medium-high heat, melt butter. Add shallot and garlic and cook 2 minutes or until translucent. Add chopped mushrooms. Cook 8 minutes or until most of the moisture has evaporated. Add spinach. Cook 1 minute or until wilted. Add wine and cook 2 minutes or until thick. Add fennel seed and salt and pepper to taste. Cool to room temperature.
Prepare grill for medium to medium-high heat. Remove pork chops from water solution and pat dry. Use a boning knife to make a pocket in the side of each pork chop. Fill pocket with a small amount of cheese and mushroom mixture. Close the pocket with wooden picks.
Grill pork chops 4 to 6 minutes on each side or until meat thermometer inserted into center reads 145°F.
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