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 CORDON BLEU
I found this recipe on a German recipe website when looking for pork recipes. I love chicken cordon bleu, and thought this was a great twist on an old favorite. I assume you could use any cheese you liked in this recipe. Putting here for safe keeping.
Provided by iewe7726
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- On one half of butterflied pork cutlet, place one slice of ham and two slices of cheese then fold/cover with other half of cutlet and secure open sides with toothpicks.
- Dip into eggs then bread crumbs.
- Season with salt and pepper.
- In large skillet heat oil and butter then cook cutlets on each side until crisp and cooked through.
- Remove and blot dry before serving.
Nutrition Facts : Calories 428.2, Fat 39.5, SaturatedFat 14.2, Cholesterol 108.1, Sodium 612.2, Carbohydrate 13.6, Fiber 1, Sugar 1.2, Protein 5.7
PORK CORDON BLEU
While cordon bleu may not be as fashionable as it once was, it's still delicious - as this recipe proves
Provided by John Torode
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160C/gas 4. Take the escalopes, and lay them on a board, place a slice of ham and cheese on top of each and fold over to make a parcel, press the edges together well. Take three different plates, put flour on one, breadcrumbs on another and egg on the next. Coat each parcel in the crumbs, then flour, followed by the egg, then coat in the crumbs again.
- Heat a little oil in a large heavy-based ovenproof pan, then add the crumbed parcels. Cook on one side until golden, about 4 mins, then turn them and put the pan in the oven, cook for 10 mins until cooked through. Serve with lemon wedges and steamed green veg.
Nutrition Facts : Calories 618 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 2.12 milligram of sodium
SEARED PORK TENDERLOINS WITH BLUE CHEESE SAUCE
Make and share this Seared Pork Tenderloins With Blue Cheese Sauce recipe from Food.com.
Provided by Oolala
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F.
- Dry tenderloins with paper towels and sprinkle generously with salt and pepper.
- In a saute pan large enough to hold both tenderloins, heat 2 tablespoons oil over medium-high heat until hot but not smoking.
- Add tenderloins, and brown well on both sides, about 10 minutes total.
- Transfer meat to a small roasting pan, and place in the preheated oven.
- Roast to an internal temperature of 150 degrees F., about 15-20 minutes.
- Remove from pan and cover loosely with foil, allowing to rest 10 minutes before slicing.
- For the sauce, return the saute pan to medium-high and add the remaining tablespoons of oil and heat until hot but not smoking.
- Add onion and saute 7-9 minutes, stirring occasionally until transparent.
- Add wine and chicken stock, stirring for several minutes.
- Remove sauce from heat and skim any film off surface, then stir in blue cheese, parsley, salt and pepper; set aside, covering to keep warm.
- Slice pork at an angle about 1 inch thick and drizzle generously with sauce.
CHEESY PORK CORDON BLEU
A salty and cheesy combination perfect for those who want to taste a new version of cordon bleu. Cordon bleu hails from Switzerland and is typically a slice of meat that is wrapped and has a filling of cheese.
Provided by winosity.app
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Cut the pork tenderloin into 6 equal parts.
- Sandwich each piece between two sheets of wax paper or parchment paper.
- Using a rolling pin, pound each pork tenderloin until thin steaks.
- Season with salt and pepper.
- Place grated parmesan on each piece.
- Divide the pepperoni slices into 6 servings and carefully lay down each piece of port.
- Fold over the steak to enclose the cheese and the pepperoni slices.
- In a small bowl whisk together 1/2 cup of flour, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
- Place the beaten egg in another small bowl, and the panko bread crumbs in a third small bowl.
- Carefully pick up the stuffed pork and lightly coat each side in the flour mixture, then dip in the egg mixture, followed by the panko bread crumbs to coat.
- Once the oil is hot, place the pork in the skillet and cook for 2 to 3 minutes per side to form a golden-brown crust.
- Place the skillet into the oven for an additional 7 to 10 minutes or until cooked through.
Nutrition Facts : Calories 508.3, Fat 32.2, SaturatedFat 8.8, Cholesterol 148.1, Sodium 826.7, Carbohydrate 15.1, Fiber 0.7, Sugar 0.7, Protein 37.1
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