Grilled Fontina, Fig and Prosciutto Pork Chops

Adapted from Tyler Florence (

grilled fontina, fig and prosciutto stuffed porkIngredients:


  • 4 thick bone-in pork chops
  • 16 oz vegetable broth
  • 1/4 c sugar
  • 1/4 c sea salt
  • 1/4 c DEVO garlic EVOO (or other EVOO)
  • 4 fresh rosemary sprigs
  • 3 garlic cloves, finely chopped
  • 3/4 c Italian parsley, divided
  • 4 dried figs, thinly sliced
  • 4 slices prosciutto
  • 4 slices Fontina


  • 1/2 cup vegetable stock
  • 4 tablespoons unsalted butter, chilled
  • Freshly ground sea salt and black pepper
  • 4 sprigs Italian parsley, for garnish
  • Reserved drippings



  • Finely chop ½ c parsley. Set other ¼ cup aside.
  • Mix broth, sugar, salt, rosemary, chopped parsley and garlic in large re-sealable bag.
  • Add chops and marinate at least 30 minutes.
  • Preheat oven to 425°.
  • Drain pork chops and pat dry.
  • Using paring knife, make horizontal cut into center of each chop to form pocket.
  • Stuff each chop with 1 sliced fig, slice of Fontina and slice of prosciutto inside each pocket and secure with toothpicks.
  • Bake for 15 minutes, reserve pan drippings.
  • Fire up grill or use large cast iron skillet or indoor grill pan. (if cooking indoors, heat to medium-high)
  • Brush with EVOO.
  • Add chops and cook for 4 minutes.
  • Turn chops and cook until golden, and internal temperature reaches at least 145°.


  • Add drippings to sauté pan.
  • Add vegetable stock mixing to incorporate all liquids.
  • Cut in butter and whisk to thicken sauce.
  • Season with freshly ground sea salt and black pepper. (I needed to add a dash of Gravy Master to darken)
  • Serve chops topped with sauce and fresh parsley.

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