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1
For the brine: Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone.
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2
Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours.
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3
For the stuffing: In a saute pan over medium-high heat, add the oil and butter, and when the butter melts and foams, add the pancetta and cook until crispy.
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4
Remove to a paper towel-lined plate, leaving the fat in the pan.
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5
Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes.
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6
Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more.
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7
Remove to a plate to cool, spreading out evenly.
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8
Once cool, add the fontina cheese.
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9
Reserve the extra pancetta for service.
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10
Remove the chops from the brine and pat dry.
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11
Stuff with the cooled filling and secure the opening with toothpicks.
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12
Reserve any remaining filling for the sauce.
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13
Preheat the oven to 350 degrees F.
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14
For the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour.
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15
Mix well.
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16
Add the eggs to a second shallow bowl and beat.
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17
Dredge the chops through the egg, then lay in the breading and press to adhere.
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18
Repeat with all the chops.
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19
In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side.
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20
Hold gently with tongs and cook the edges as well.
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21
Place on a baking pan fitted with a wire rack and place into the oven.
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22
Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes.
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23
Remove and lightly tent with foil.
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24
For the sauce: In the same pan that the chops were cooked in, add the shallots and any remaining mushroom filling and cook over medium-high heat for 4 to 5 minutes.
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25
Deglaze the pan with the stock and scrape any bits from the bottom.
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26
Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt.
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27
Remove the chops from the baking pan, remove the toothpicks and place on a serving platter.
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28
Top with the sauce.
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29
Garnish with the parsley and the remaining pancetta and serve immediately.
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30
Cook's Note: Sauvignon Blanc makes a nice pairing for this dish.
