Ingredients
- 1 large yellow onion, thinly sliced
- 1 tsp. minced garlic
- kosher salt and pepper (divided)
- 4 (15 oz.) bone-in, center-cut pork chops
- 2 C. shredded fontina cheese (divided)
- 7 Tbs. unsalted butter (divided)
- 2 lbs. russet potatoes
- 1/4 C. whole milk
- 1/4 C. sour cream
- 1 C. chicken stock
- 1 Tbs. apple cider vinegar
- Fresh thyme leaves
Preparation
Step 1
Melt 1 Tbs. of butter in a large non-stick skillet. Add thinly sliced onion; cook, stirring occasionally until lightly caramelized , about 15 minutes. Stir in 1 tsp. garlic, 1 tsp. thyme leaves, 1/4 tsp. each salt and pepper. Cook, stirring often, until fragrant, 1-2 minutes. Remove from heat; set aside. Using a paring knife, cut a 2" slit in each pork chop, cutting to the bone. Stuff each with 1/4 C. fontina cheese and 1 Tbs. onion mixture. Set aside remaining onion mixture. Preheat oven to 375 degrees. Heat 1 Tbs. butter in a nonstick skillet over medium-high. Sprinkle both sides of pork chops evenly with salt and pepper. Cook 2 pork chops in skillet, undisturbed, until golden brown on each side, about 3 minutes per side. Transfer pork chops to a wire rack set inside a rimmed baking sheet. Repeat with remaining 2 chops.
Transfer baking sheet to preheated oven and bake pork until thickest part registers 140 degrees, about 18-22 minutes. Remove and let rest for about 10 minutes.
While pork is cooking, cut potatoes into 2" pieces and bring to a boil over medium-high and simmer until tenders, about 15 minutes. Drain and return potatoes to saucepan. Stir in 1/4 C. milk, 1/4 cup sour cream 1 C. fontina cheese, 4 Tbs. butter, 1 1/2 tsp. salt and 1/4 tsp. pepper until combined. Mash to desired consistency. cover to keep warm. Add 1 C. chicken stock to remaining onion mixture. Cook, stirring often, until slightly reduced. Remove from heat and stir in 1 tbs. apple cider vinegar and 1 tbs. butter. Serve chops and potatoes, topped with sauce.