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.
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
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
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
CANADIAN PORK LOIN CHOPS
I came up with this recipe as I love maple and mustard. We wanted to add more flavor and not dry out the boneless loin chops. Spice rub marinade, lightly breaded with a maple-mustard glaze, and cooked in garlic-flavored oil - a great Canadian recipe! This is also great on the BBQ. Perfect with roasted potatoes and a coleslaw.
Provided by WestCoastMom
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 4h50m
Yield 6
Number Of Ingredients 19
Steps:
- Whisk brown sugar, sea salt, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, dry mustard, and fennel seeds together in a small bowl.
- Pat pork loin chops dry with a paper towel. Score the meat on both sides, 1/8-inch deep in cross-hatch lines spaced 1/2-inch apart, with a sharp knife; rub spice mixture onto all sides of pork chops and into scored lines. Cover chops; refrigerate for 4 to 6 hours.
- Whisk maple syrup, brown mustard, pinch of garlic powder, pinch of paprika, pinch of black pepper, and cayenne pepper together in a small bowl; set aside.
- Coat pork chops on all sides with seasoned bread crumbs.
- Heat olive oil and canola oil in a large skillet over medium-high heat. Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute; remove garlic from pan and discard.
- Place pork chops into skillet in batches to avoid crowding; cook chops until lightly browned, 2 to 3 minutes per side. Return all pork chops to skillet; reduce heat to medium. Drizzle half the maple syrup mixture over pork chops. Turn chops and cook until glazed, 1 to 2 minutes. Drizzle remaining maple syrup mixture over pork chops; turn and cook until glazed, 1 to 2 minutes.
- Reduce heat to low; cover pork chops and cook until slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 343.6 calories, Carbohydrate 20.3 g, Cholesterol 63.1 mg, Fat 17.6 g, Fiber 0.8 g, Protein 25.4 g, SaturatedFat 5 g, Sodium 727.9 mg, Sugar 11.9 g
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