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Cordon Bleu Pork Chops

 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.
4 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 4 bone-in pork loin chops (1 inch thick)
  • 1/2 cup ketchup
  • 1/2 cup water
  • 1/4 cup white vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons dried minced onion
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard
  • 4 thin slices fully cooked ham
  • 4 thin slices part-skim mozzarella cheese


  • 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

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Cordon Bleu Pork Chops (continued)

Directions (continued)

  • until a thermometer reads 145°, basting occasionally with
  • reserved marinade. Let meat stand for 5 minutes before serving.
  • Discard toothpicks. Yield: 4 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.