Best Cordon Bleu Pork Chops Recipes

CORDON BLEU PORK CHOPS

Steps:

• Cut a pocket in each chop. Combine the next 10 ingredients. Reserve 1/2 cup for basting and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container. Add pork and turn to coat. Seal bag or cover container; refrigerate overnight, turning meat occasionally. , Place a cheese slice on each slice of ham; roll up jelly-roll style. Drain pork and discard marinade in bag. Insert a ham/cheese roll in each pocket; secure with soaked toothpicks. , Grill, covered, over medium heat, for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with reserved marinade. Let meat stand for 5 minutes before serving. Discard toothpicks.

PORK CHOPS CORDON BLEU

Steps:

• Heat oven to 375 degrees F. Combine bacon, cheese, mustard and mayonnaise in small bowl; mix well.
• Cut pork loin filet into 6 slices. Pound with heel of hand to about 1/2-inch thick. Cut pocket into one long side of each chop.
• Spoon cheese filling into each pocket; coat lightly with flour. Dip each chop into beaten eggs and coat with bread crumbs.
• Place butter and olive oil in large skillet over medium-high heat. Once butter has melted carefully place pork chops into skillet. Cook until breadcrumbs are browned and crisp on each side, turning once. Place on baking sheet; bake at 375 degrees F. Until internal temperature reaches 150 degrees F about 10 minutes.

GRILLED CORDON-BLEU PORK CHOPS

Steps:

• Cut a pocket in each chop by slicing almost to the bone; set aside., In a small bowl, combine the water, ketchup, vinegar, onion, brown sugar, Worcestershire sauce, lemon juice, soy sauce, garlic powder and mustard. Pour 1/2 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Place a cheese slice on each slice of ham; roll up jelly-roll style. Insert into each pocket; secure with toothpicks., Grill pork chops, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with reserved marinade. Let meat stand for 5 minutes before serving. Discard toothpicks.

PORK CHOPS CORDON BLEU RECIPE - (4.1/5)

Steps:

• Slice pork chops horizontally throughout the middle. Insert slice of Gruyere cheese and slice of Canadian back bacon. Seal edges with toothpick. Combine together egg and milk in bowl large enough to dip pork chops in. In separate bowl combine together Panko bread crumbs, salt and pepper. Salt and pepper pork chops, then lightly dust with flour. Dip into egg mixture, Immediately dip into Panko bread crumbs, press into pork chops. Heat olive oil or vegetable oil in frying pan, Brown pork chops on both sides until golden. Transfer to baking pan with rack and continue baking in oven at 350 degrees until done. Approximately 30- 40 minutes. (depends on thickness of your pork chops) I use a meat thermometer and cook until internal temperature of 160.

COOKING FOR TWO: GRILLED CORDON-BLEU PORK CHOPS

Steps:

• 1. Cut a pocket in each chop by slicing almost to the bone; set aside.
• 2. In a small bowl, combine the water, ketchup, vinegar, onion, brown sugar, Worcestershire sauce, lemon juice, soy sauce, garlic powder and mustard. Pour 1/2 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
• 3. Drain and discard marinade. Place a cheese slice on each slice of ham; roll up jelly-roll style. Insert into each pocket; secure with toothpicks.
• 4. Grill pork chops, {or broil for 10 - 12 minutes a side} covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with reserved marinade. Let meat stand for 5 minutes before serving. Discard toothpicks.