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Roasted Mushroom and Fontina Stuffed Loin Chops

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4 (1-inch thick) HORMEL® center cut pork loin chops
½ cup kosher or sea salt
3 tablespoons butter
1 shallot, chopped
2 cloves garlic, chopped
2 cups assorted oyster and cremini mushrooms, roughly chopped
1 cup packed fresh baby spinach
¼ cup sherry or port wine
1 teaspoon crushed fennel seed, toasted
to taste salt and pepper
1 cup shredded fontina cheese
as needed wooden picks


  1. In medium size bowl, place pork chops. Cover with water. Add salt. Refrigerate 1 to 2 hours.

  2. In medium skillet over medium-high heat, melt butter. Add shallot and garlic and cook 2 minutes or until translucent. Add chopped mushrooms. Cook 8 minutes or until most of the moisture has evaporated. Add spinach. Cook 1 minute or until wilted. Add wine and cook 2 minutes or until thick. Add fennel seed and salt and pepper to taste. Cool to room temperature.

  3. Prepare grill for medium to medium-high heat. Remove pork chops from water solution and pat dry. Use a boning knife to make a pocket in the side of each pork chop. Fill pocket with a small amount of cheese and mushroom mixture. Close the pocket with wooden picks.

  4. Grill pork chops 4 to 6 minutes on each side or until meat thermometer inserted into center reads 145°F.