Fontina Pork Chops with Marsala Mushroom Gravy

Juicy flavorful pork chops blanketed with melted fontina cheese and covered with a garlicky Marsala mushroom gravy. These Fontina Pork Chops with Marsala Mushroom Gravy are an easy delicious home cooked meal with restaurant quality.

Ingredients

Pork Chops
• 3-4 pork chops (I used bone in, boneless will also work)
• 1 egg, lightly beaten
• 1/2 Teaspoon granulated garlic
• 1/2 Teaspoon onion powder
• salt and fresh cracked pepper
• 3/4 cup Italian Seasoned bread crumbs
• Bacon grease or 1/4 cup olive oil
• salt and pepper
• 1/2 cup Fontina cheese, shredded

Sauce
• 1 tablespoon olive oil
• 3-4 slices Bacon or Prosciutto, chopped
• 2 cups baby bella mushrooms, sliced
• 1/2 teaspoon garlic, minced
• 3/4 cup Marsala wine
• 1 (15 oz) can chicken broth
• 1 tablespoon cornstarch
• salt and pepper
• 1 tablespoon chopped fresh parsley (optional for garnish)

Instructions

1. In a large skillet, cut bacon into 1/2 inch pieces, fry the bacon and set aside on paper towels. Trim any excess fat from the chops. Season well with granulated garlic, onion powder, salt and pepper.
2. Dip the chops into the beaten egg, then press all sides in the bread crumbs until thoroughly coated.
3. Heat the oil in same skillet over medium-high heat. Place the breaded chops in the pan and cook on each side for about for about 4 to 5 minutes, or until golden on the outside, and juices run clear. Time will vary depending on the thickness of the chops. Transfer to a plate, and set aside.

For the sauce:
1. Drain oil leaving about 2 tablespoons in the skillet. Add the mushrooms, cook about 5 minutes. Add garlic. Reduce heat to low and simmer until mushrooms are tender and lightly brown, 5 to 8 more minutes.
2. Then remove the cooked mushrooms, and set aside. Add the Marsala to the hot pan. Bring to a simmer and cook until the liquid has reduced to about 1/4 cup.
3. Add 1 tablespoon cornstarch, 1/2 cup of the chicken broth, and pour into the reduced Marsala. Slowly add the rest of the chicken broth in while stirring. Return to a simmer and cook until mixture starts to thicken. (If it looks like it's getting too thick you can add a little milk or heavy cream to get the consistency you like)
4. Add salt and pepper and return the mushroom mixture to the pan. Return the pork chops back to the skillet and sprinkle the fontina cheese on top. Cover to allow the the cheese to melt for a minute. Spoon the sauce over the chops, garnish with bacon and parsley.

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