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 |
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Cooking tools:
- Grill
- Boning knife
- Instant-read thermometer
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Stove
- Refrigerator
- Wooden spoon
- Grater
- Measuring cup
- Measuring spoon
- Toothpick
- Paper towel
Ingredients
- 4 (1-inch thick) HORMEL® center cut pork loin chops
- 1/2 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
- 1/4 cup sherry or port wine
- 1 teaspoon crushed fennel seed, toasted
- 1 cup shredded fontina cheese
- as needed wooden picks
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