Grilled Cordon Bleu Pork Chops Recipes

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.

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.

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.