Preheat oven to 400ºF.
Cut a large pocket horizontally through the meat and to the bone of each chop. Open the pocket like a book and place two slices each of prosciutto potta and fontina on one side of the meat. Close the pocket up and secure it a couple of toothpicks if needed.
Preheat a large skillet with 2 turns of the pan of EVOO, about 2 tablespoons, over medium-high heat. Season the outside of the chops with salt and pepper, and add them to the hot skillet. Cook on each side for 3-4 minutes. Remove the chops to a small cookie sheet and finish cooking them in the oven, about 5-6 minutes, depending on the thickness of the chop.