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Grilled Cordon-Bleu Pork Chops

 Grilled Cordon-Bleu Pork Chops
Perfect for a backyard barbecue or an afternoon tailgate, these cheesy chops from Marcia Obenhaus of Princeton, Illinois will hit the spot at any time and any place!
2 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 2 bone-in pork loin chops (8 ounces each)
  • 1/4 cup water
  • 1/4 cup ketchup
  • 2 tablespoons white vinegar
  • 1 tablespoon dried minced onion
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground mustard
  • 2 slices part-skim mozzarella cheese (3/4 ounce each)
  • 2 slices deli ham (3/4 ounce each)


  • Cut a pocket in each chop by slicing almost to the bone; set aside.
  • In a small bowl, combine the water, ketchup, vinegar, onion, brown
  • sugar, Worcestershire sauce, lemon juice, soy sauce, garlic powder
  • and mustard. Pour 1/2 cup marinade into a large resealable plastic
  • bag; add pork. Seal bag and turn to coat; refrigerate overnight.
  • Cover and refrigerate remaining marinade.
  • Drain and discard marinade. Place a cheese slice on each slice of
  • ham; roll up jelly-roll style. Insert into each pocket; secure with
  • toothpicks.
  • Grill pork chops, covered, over medium heat for 4-5 minutes on each

2 of 2

Grilled Cordon-Bleu Pork Chops (continued)

Directions (continued)

  • side or until a thermometer reads 145°, basting occasionally
  • with reserved marinade. Let meat stand for 5 minutes before serving.
  • Discard toothpicks. Yield: 2 servings.
Nutritional Facts: 1 pork chop equals 478 calories, 25 g fat (11 g saturated fat), 134 mg cholesterol, 810 mg sodium, 14 g carbohydrate, trace fiber, 48 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.