This is so fun and different. Everyone thinks you have worked so hard when really you haven’t, and it is so beautiful to serve.

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
  • 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

Directions:

  1. Prepare the pork chops. Make brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. Add the pork chops, seal up the bag, and put in the refrigerator for about 30 minutes.
  2. Preheat oven to 425 degrees F.
  3. Drain the pork chops and pat dry. Using a paring knife, make a horizontal cut into the center of each chop to make a pocket.
  4. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick. Set a large cast-iron skillet over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet.
  5. Add chops and cook for 4 to 5 minutes, until golden.
  6. Turn chops, push to one side and set grape clusters in skillet.
  7. Drizzle with a little olive oil and season with salt and pepper before putting skillet in the oven.
  8. Roast chops for 5 to 7 minutes until cooked through and the cheese has melted.
  9. Remove from oven and set chops and clusters of roasted grapes aside on a plate. Keep warm until serving time.