Prosciutto and Fontina Stuffed Berkshire Pork Chop

What you will need for 2 pork chops:
2 - 7 oz bone in Berkshire pork chop
4 slices prosciutto ham
3 oz fontina cheese
4 oz veal demi glace
2 oz heavy cream
2 Tsb. unsalted butter
1 cup sliced mushrooms (button, shiitake, cremini)
1 oz white wine for deglazing pan
Kosher salt
Freshly ground black pepper

Step 1: To prepare pork: place pressure on pork chop with the palm of your hand pressing the meat into the work surface. With a sharp boning knife, cut a "pocket" into the pork chop on the fat side (this will be where you will stuff the chop). Do not try to cut into the pork where the bone runs. Do this for each pork chop.

Step 2: Layer 2 slices of prosciutto ham and 1 slice of fontina cheese together. Fold over 3 times making a small square. Repeat this process with remaining ham and cheese. Stuff this square of cheese and ham into the "pocket" of each pork chop.

Step 3: Heat saute pan until hot. Add cold oil, season chop with salt and pepper. Place chop in hot saute pan and sear well on both sides. After chop has been seared finish in oven set at 400 degrees for about 8 - 10 minutes depending on the desired doneness. 125 degress for medium-rare, and so forth.

Step 4: When chop is desired doneness, pull from oven and remove chop from pan. Place on plate to rest. Using pan place over medium high heat, add mushrooms to pan, saute for 2 minutes and deglaze with white wine.

Step 5: Add demi glace and cream, season with Kosher salt and pepper to taste. Reduce sauce slightly until thickened and remove from heat.

Step 6: Mount sauce with 2 Tsb. of butter and place sauce over pork chop.

Demi glace - is a rich veal stock reduced to produce a rich, velvety sauce. Producing demi glace takes a full day, roasting veal bones and making the stock. If you do not wish to spend the time making the demi glace, an instant version may be found in grocery stores or on-line. You may also be able to find a fresh demi glace to buy at specialty grocery stores.

Deglazing - means to pour liquid over the hot pan to release bits of fond or caramelized meat or vegetables that have stuck to the bottom of the pan and has formed a glaze. Releasing these particles will add flavor and color to the sauce.