Cordon Bleu Pork Chops Recipe

4 3 5
Cordon Bleu Pork Chops Recipe
Cordon Bleu Pork Chops Recipe photo by Taste of Home
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Cordon Bleu Pork Chops Recipe

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4 3 5
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.

Ingredients

  • 4 pork chops (1 inch thick)
  • 1/2 cup ketchup
  • 1/2 cup water
  • 1/4 cup 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 mozzarella cheese

Directions

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 slice of cheese on each slice of ham; roll up jelly-roll style. Drain pork and discard marinade. Insert a ham/cheese roll in each pocket; fasten with toothpicks. Grill, covered, over medium coals, turning and basting occasionally with reserved marinade, for 25-35 minutes or until juices run clear. Remove toothpicks. Yield: 4 servings.
Originally published as Cordon Bleu Pork Chops in Country Pork 1996, p98

  • 4 pork chops (1 inch thick)
  • 1/2 cup ketchup
  • 1/2 cup water
  • 1/4 cup 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 mozzarella cheese
  1. 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 slice of cheese on each slice of ham; roll up jelly-roll style. Drain pork and discard marinade. Insert a ham/cheese roll in each pocket; fasten with toothpicks. Grill, covered, over medium coals, turning and basting occasionally with reserved marinade, for 25-35 minutes or until juices run clear. Remove toothpicks. Yield: 4 servings.
Originally published as Cordon Bleu Pork Chops in Country Pork 1996, p98

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tigres52 User ID: 5098817 202334
Reviewed Dec. 3, 2011

"Although I butchered the recipe (didn't have all the ingridents like I thought... It was great. I used pork steaks instead of chops (will use chops next time) and I didn't have the dried onion so I used fresh onion instead. Everyone loved them though. BIG HIT!!!!"

MY REVIEW
Anne519 User ID: 1404353 50471
Reviewed Jul. 10, 2011

"These chops are THE BEST!! My family gave these rave reviews and told me that this recipe is a "keeper"!"

MY REVIEW
odensesol User ID: 796554 48704
Reviewed May. 18, 2010

"Wow! These were fantastic. I served these for Sunday dinner and everyone raved about them. The marinade is wonderful. Just make sure that your pork chops are thin enough that they can grill evenly and thoroughly."

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