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1
Heat the olive oil in a large saute pan until almost smoking.
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2
Sear the chops on both sides until golden brown.
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3
Place them in the oven and continue cooking for 5 to 7 minutes for medium doneness.
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4
Remove the chops to a plate.
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5
Remove all but 1 tablespoon of the fat from the pan and place over high heat on the stove.
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6
Add the shallot and cook until soft.
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7
Add the wine and cook until reduced by half.
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8
Add the stock and cook until reduced by half.
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9
Add the fresh thyme and season with salt and pepper, to taste.
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10
Place the chops on a plate and pour the sauce over.
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11
Slice a slit horizontally in the side of each chop.
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12
Place 2 slices of fontina, 1 slice of pancetta and a quarter of the mushrooms in each opening.
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13
Season each chop on both sides with salt and pepper.
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14
Preheat oven to 400 degrees F.
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15
Slice the mushrooms into 1/4-inch thick slices.
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16
Heat the oil in a large saute pan until almost smoking.
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17
Add the mushrooms, season with salt and pepper and cook until golden brown.
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18
Add the garlic and thyme and continue cooking for 2 minutes.
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19
Set aside and let cool.
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20
Preheat oven to 375 degrees F.
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21
Melt butter in a medium sauce pan over medium-high heat.
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22
Add the carrots and garlic and cook until the carrots are slightly softened.
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23
Add the stock and thyme, cover the pan and bring to a simmer.
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24
Place the carrots in the oven and cook for 15 minutes.
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25
Remove the lid and continue cooking for 10 to 15 minutes, add peas during the last 5 minutes of cooking.
