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Fontina Pork Chops with Mushroom Sauce
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5 from 2 votes

Fontina Pork Chops with Mushroom Sauce #SundaySupper

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main
Cuisine: American
Servings: 4 to 6
Author: Nikki Lee


  • 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 1/2 teaspoon Italian Seasoning or you can use Italian Bread Crumbs
  • 1/4 to 1/2 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
  • 3/4 cup marsala wine
  • 1 1/2 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.