Prosciutto & Fontina Stuffed Pork Chops with California Red Grapes
Created by Annette McDonnell

Ingredients for Brine - 8 cups water, 1 / 4 cup kosher salt, 1 / 4 cup sugar, 5 sprigs fresh thyme, 1 bay leaf and 6 whole allspice

Ingredients for Pork Chops - 4 slices Prosciutto, 4 slices Fontina cheese & 4 1 1 / 2 inch cut pork chops.

Instructions: Place Brine ingredients and pork chops in zip lock bag seal and refrigerate for 1 1 / 2 hours. Preheat oven to 350˚. Remove pork chops from brine and towel dry. With a sharp paring knife, cut a slit in each pork chop to create a pocket in center. Wrap the prosciutto around the Fontina cheese, stuff into pork chop and seal with tooth picks. Grind fresh pepper over pork chops (remember brine is salty so there is no need to salt pork chops). Pan fry in 1 tablespoon oil in a large cast iron skillet over medium high heat until golden brown. Add grapes to skillet and place in oven for about 7 to 10 minutes.

Plate pork chops and grapes. Reserve pan drippings & deglaze with 1 / 2 cup Rockpile Merlot. Bring to boil and add 1 / 2 cup chicken stock. Reduce sauce, then drizzle over pork chop. Enjoy with a glass of Paradise Ridge Rockpile Merlot or Estate Posse Blend.