Fontina Chops Bonefish Grill Knockoff

2 Sam. 22:

31 This God-his way is perfect; the word of the LORD proves true; he is a shield for all those who take refuge in him. 32 "For who is God, but the LORD? And who is a rock, except our God? 

2 thick Bone-in Pork Chops

3 T Olive Oil

Seasoned Meat Tenderizer

Thin sliced Fontina cheese

Season chops with tenderizer. Sear chops in skillet. Place in oven under broiler, cook 7 minutes on each side or until the temperature is 155 degrees. Add the cheese and let melt. Add sauce.

Sauce

1 T Olive Oil

3 slices Prosciutto, chopped

2 c Button Mushrooms, Sliced

1 leek, sliced

1 roasted garlic clove, mashed

3/4 c Marsala 

(8 ounces) Chicken Broth

1 T cornstarch 

Heat olive oil in a pan. Add the mushrooms, roasted garlic, leeks and prosciutto, cooking until mushrooms are browned. Remove from pan and set aside. Add the Marsala to the hot pan. Bring to a simmer and cook until the liquid has reduced to about 1/4 cup. Add the chicken broth. Return to a simmer and cook until a little more than 1 cup of liquid remains. Place the cornstarch in a small bowl with a little water. Then, add the cornstarch mixture to the pan to thicken. Return the mushroom mixture to the pan.

Spoon the sauce over the cheese covered chops and serve.