Cordon Bleu Pork Chops Recipes

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PORK CORDON BLEU



Pork Cordon Bleu image

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

6 pork cutlets, butterflied
12 slices brick cheese
6 slices bacon
2 eggs, beaten
1 cup unseasoned breadcrumbs
1 teaspoon salt
2 teaspoons fresh ground black pepper
1/2 cup olive oil
1/2 cup unsalted butter
6 slices ham

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 CHOPS CORDON BLEU RECIPE - (4.1/5)



PORK CHOPS CORDON BLEU Recipe - (4.1/5) image

Provided by Lsweetnell

Number Of Ingredients 9

4 thick cut pork chops
4 slices Gruyere cheese
4 slice Canadian back bacon
3/4 cup Panko bread crumbs
1 egg
2 tbsp milk
1/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper

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)



Cordon Bleu Pork Chops(Cook's Country) image

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

16 slices provolone cheese (thin)
4 center-cut boneless pork chops, 3/4 inch to 1 inch thick (each 6 to 7 ounces)
4 slices deli ham (each slice large enough to cover a pork chop)
1 (5 ounce) box melba toast, broken into rough pieces
1/4 teaspoon table salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/8 teaspoon sugar
6 tablespoons mayonnaise

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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