you have to slice the potatoes ultra thin, or they gained’t cook properly.  I supply the option of the use of the frozen shredded type which are used to make hash browns.  however recall to thaw them first.  And anything potato you use, pat them strive otherwise the filling may be watery!!


  • ⅛ tsp pepper
  • 3 tbs melted butter, divided
  • 4 center cut bone-in pork chops (about ¾-inch thick)
  • ¼ cup shredded asiago cheese
  • ½ tsp salt
  • 2 medium potatoes, sliced VERY thinly*
  • ½ cup shredded fontina cheese


  1. *Pre-frozen shredded potatoes (every now and then known as “hash brown”) may be substituted. Use approximately 2 cups.
  2. Preheat oven to 400 stages F. gently spray a thirteen x 9-inch baking pan.
  3. Make a “pocket” inside the chops to preserve the filling. here’s a excellent video explaining how:
  4. Peel the potatoes in case you wish. I used white new potatoes so eliminated this step. Slice the potatoes ultra thin…so that you can read the newspaper via them. For this, I used my box grater–the aspect that has the “U” shape. otherwise use a mandolin to accomplish this. you could also alternative frozen shredded potatoes which might be thawed if you don’t need to bother with the thin cutting. Pat the potatoes to take away extra moisture among paper towels.
  5. place potatoes in a medium bowl. add the cheeses, salt, pepper and 1 tbs of the melted butter.
  6. Stuff each chop with ¼ of the potato-cheese combination. region in prepared pan. Brush with remaining melted butter. Sprinkle lightly with extra salt and pepper.
  7. Bake at 400 stages F for 40-50 minutes.
  8. slow COOKER technique:
  9. continue as above, except don’t prepare a baking dish.
  10. location chops in a 5-7 QT sluggish cooker. try and angle the chops with the filled pocket angled upward.
  11. cover and prepare dinner on hi for 4-5 hrs.

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