CORDON BLEU PORK CHOPS
This recipe is a variation of one I found in a church cookbook. I prepare these cheesy chops year-round...on vacation, at tailgate parties or at home.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
PORK CHOPS CORDON BLEU RECIPE - (4.1/5)
Provided by Lsweetnell
Number Of Ingredients 9
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.
CORDON BLEU PORK CHOPS(COOK'S COUNTRY)
Make and share this Cordon Bleu Pork Chops(Cook's Country) recipe from Food.com.
Provided by Coppercloud
Categories Pork
Time 32m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Place 4 slices of provolone on top of each pork chop (pile of cheese should be no more than 1/4 inch thick) and tear cheese to leave 1/8-inch border on all sides. Top each chop with 1 slice ham, and press down on ham to adhere to pork chop.
- 2. Adjust oven rack to middle position and heat oven to 425 degrees. Place Melba toast pieces, salt, garlic powder, onion powder, paprika, thyme, and sugar in heavy-duty zipper-lock freezer bag. Seal bag and pound with heavy blunt object (such as a rolling pin) until Melba toasts are crushed but still have some crumbs the size of small pebbles. Add 2 tablespoons mayonnaise to bag and work mayonnaise evenly into crumb mixture by gently squeezing outside of bag. Transfer Melba crumb mixture to large plate.
- 3. Using your fingers, coat 1 chop with 1 tablespoon mayonnaise. Transfer to plate with Melba crumbs, sprinkle top of pork chop with some Melba mixture, and press down firmly on chop to adhere crumbs. Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges. Transfer breaded pork chop to baking rack set over rimmed baking sheet. Repeat with remaining chops.
- 4. Bake pork chops until juices run clear and instant-read thermometer inserted into center of chop registers 145 to 150 degrees, 17 to 23 minutes. Remove chops from oven and let rest on rack for 5 to 10 minutes. Serve immediately.
- **The Melba crumbs can be made weeks in advance and stored in the freezer. In this recipe, ham and cheese top the pork chops before they are breaded.
Nutrition Facts : Calories 864.4, Fat 52.9, SaturatedFat 25.6, Cholesterol 222.9, Sodium 1812.7, Carbohydrate 19.2, Fiber 1.4, Sugar 2.4, Protein 75
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