LAFAYETTE, La. (KLFY) –Pork Chop Valdostana

4 bone-in pork chops, butterflied

8 slices prosciutto

4 slices Fontina

sea salt and fresh ground black pepper to taste

4 Tablespoons olive oil

1 cup mushrooms, sliced

¼ cup porcini mushrooms

¼ cup onions, chopped

1 Tablespoon garlic, minced

1 sprig rosemary, chopped

1 cup red wine

1 cup demi-glace

2 cups heavy cream

2 Tablespoon butter

Preheat the oven to 350° F.  Place a slice of Fontina between 2 slices of prosciutto.  Lay this inside the pocket of the pork chop.  Season the chops with salt and pepper.  Heat 2 Tablespoon of olive oil in a large saute pan over medium high heat.  Add the pork chops and cook for 2 minutes until the pork chops have a nice golden brown color on the first side.  Turn the chops and place the pan in the oven until the chops are done, about 8 to 10 minutes.

Meanwhile, soak the porcini mushrooms in a half cup of very hot water for 20 minutes.  Drain and reserve this mushroom stock and slice the porcini.  Heat the remaining 2 tablespoons of olive oil in another large saute pan over medium high heat.  Add the onions and cook for one minute.  Add the garlic and cook for an additional minute.  Stir in the sliced mushrooms and reserved porcini and cook for an additional minute.  Deglaze with the red wine and reduce by half.  Add the mushroom stock and reduce this by half.  Stir in the rosemary and demi-glace and cook for one more minute.  Add the heavy cream and cook until the sauce coats the back of a spoon.  Stir in the butter until emulsified and season with salt and pepper.

Place the pork chop in the center of the plate and top with some of the sauce.

Serves 4.