This post may contain affiliate links. Please read our disclosure policy.

Sometimes you are just ready for something other than chicken – can I get a Hallelujah?!  And did you know PORK is the “new” chicken! So, Ha – step on out of the way chicken – because these Fontina Pork Chops with Mushroom Sauce certainly have our mouth’s watering and us forgetting that you ever existed.

the pinterest image for this fontina pork chops with mushroom sauce recipe


Did You Also Know – Pork Chops come from the leanest part of the pig?  They lend well to pan frying, baking, broiling and grilling.  Whatever way you choose to cook your chops 145°(160° for ground pork) is the perfect internal temperature for this lovely piece of protein!

And you may also be surprised that pork contains some valuable nutrients.  It is a great source of protein, potassium, phosphorus, niacin, and vitamin B6. Add all that to the fact that pork chops are delicious and it makes them a great addition to your family table.  Enough of the healthy talk someone said …..

Cheese – Did I mention the cheese?  You know how I love cheese!!! And I think you will L-O-V-E / LOVE- (can you hear Bear singing the song? – okay I am back from childhood memories with my kids watching “Bear In The Big Blue House”) these Fontina Pork Chops with this delicious Marsala Mushroom Sauce.  This sauce is the peanut to my jelly and it contains my secret ingredient that gives it that extra something (Shhh don’t tell it’s the balsamic glaze)!

Let’s start out by gathering all the ingredients to get these pork chops in the pan.  You need eggs, Italian seasoning, breadcrumbs, and some salt and pepper.

the raw ingredients for these fontina pork chops recipe

Then throw them in the oven and bake them!  They come out so beautiful! Put cheese on them when after you pull them out and let it melt!  Oh so greatness!

a closeup of these pan-fried fontina pork chops cooking in a skillet

Meanwhile, make that sauce.  Butter, shallots, mushrooms, flour, Balsamic Vinegar(shh), Marsala Wine and Beef Broth and BAM like magic – it’s a sauce. OK – I forgot to take a picture of the sauce. What kind of food blog is this? I know 🙁  So you get a pretty picture of mushrooms!

a black cast iron skillet filled with sliced baby portobello mushrooms to be used in the mushroom sauce for these fontina pork chops

Top the Pork Chops with the sauce and put on a few favorites side and call it a day!  I have rice pilaf and a simple salad because these Fontina Pork Chops with Mushroom Sauce are the star of this show!

Well fellow SoulFulls – I hope you enjoy this as much as we did at my house!  My son gobbling it down is always a good indication for me I will be making this one again 😉 I really hope you do to!  Show me some love by letting me know in the comments!  I love to hear from you my friends!

a closeup of a serving of this fontina pork chops with mushroom sauce recipe

the pinterest image for this fontina pork chops with mushroom sauce recipe
5 from 4 votes

(click stars to rate)

Fontina Pork Chops with Mushroom Sauce

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Author: Nikki Lee
Fontina Pork Chops with a delicious Marsala Mushroom Sauce and a secret ingredient, balsamic glaze.


  • 4 to 6 Pork Loin Chops
  • 4 to 6 slices of fontina cheese
  • salt and pepper to taste
  • 2 eggs, whisked
  • 1 cup bread crumbs
  • 1 ½ teaspoon Italian Seasoning, or you can use Italian Bread Crumbs
  • ¼ to ½ cup vegetable or olive oil to pan fry Pork Chops
  • 3 to 4 tablespoons butter
  • 1 small shallot, sliced thin or chopped
  • 8 oz bella mushrooms, sliced
  • 3 tablespoon flour
  • 1 tablespoon balsamic glaze
  • ¾ cup marsala wine
  • 1 ½ cups beef broth


  • Pour oil into oven proof pan or sauté pan. (You will need to bake on baking sheet if pan in not oven safe) Heat to medium to medium high heat.
  • Salt and pepper pork chops to taste. Dip into egg wash, coat in breadcrumbs.
  • Sauté in pan for 2 to 3 minutes per side, until they are golden brown
  • Move to oven and bake 12 to 15 minutes until they reach 145°
  • Meanwhile, sauté butter and shallots for 1 minute. Add mushrooms and cook 7 to 9 minutes until softened.
  • Add flour and cook for 1 minute.
  • Add balsamic glaze, stir to coat mushrooms. Then add marsala wine and cook for 1 to 2 minutes.
  • Add beef broth and let simmer for 3 minutes.
  • Remove pork chops from oven and put a slice of fontina cheese on each pork chop. Let sit 2 to 3 minutes for cheese to melt and pork to rest.
  • Plate and serve with mushroom sauce on top.

Nutrition Information

Calories: 436kcal (22%) Carbohydrates: 24g (8%) Protein: 31g (62%) Fat: 20g (31%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 2g Monounsaturated Fat: 7g Trans Fat: 0.3g Cholesterol: 151mg (50%) Sodium: 619mg (27%) Potassium: 656mg (19%) Fiber: 1g (4%) Sugar: 5g (6%) Vitamin A: 437IU (9%) Vitamin C: 0.3mg Calcium: 175mg (18%) Iron: 2mg (11%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

Did You Make This?I love to see what you made! Tag me @soulfullymade_ and hashtag #SoulfullyMade
Pin Recipe Tag on Insta Share on Facebook Leave Review


Please share

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. This does sound lovely. I enjoy pork marsala and love that you added cheese to the mix. Balsamic to the marsala sauce…Genius!

  2. 5 stars
    looks great! I make mushroom sauce for steak a lot, I need to try it on pork chops, following your example.

    1. Thank you! Give it a try!! I think you will approve! I usually use it on chicken or steak and thought I would give this a whirl! Loved it! My son approved and wanted seconds so it’s a win in book! Let me know what you think.