Fontina And Prosciutto Stuffed Pork Chops With Grilled Polenta Squares And Roasted California Grapes Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Kosher salt and freshly ground black pepper

2 quarts water

1 teaspoon kosher salt

6 allspice berries

4 fresh thyme sprigs

10 cloves

2 tablespoons unsalted butter, room temperature

4 slices (about 3 ounces) fontina

1 cup grated Parmigiano-Reggiano

4 tablespoons unsalted butter, chilled

8 slices (about 3 ounces) prosciutto

1 pound California red grapes, on the vine and cut into 4 smaller clusters/bunches

1/4 cup kosher salt

4 bone-in pork chops, about 1 1/2 inches thick

1/4 cup heavy cream

Grilled Polenta Squares, recipe follows

Extra-virgin olive oil

4 sprigs flat-leaf parsley, for garnish

2 cups polenta/yellow cornmeal

Fresh cracked black pepper

1/2 cup chicken stock

1/4 cup sugar

8 cups water

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