Grilled Cordon Bleu Pork Chops Food

PORK CORDON BLEU

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.

GRILLED PORK CHOPS

Steps:

• For the grilled pork chops: Whisk together the olive oil, mustard, apple juice, parsley, lemon zest and juice, salt, pepper and garlic in a medium bowl.
• Put the pork chops in a baking dish or resealable gallon-sized bag. Pour the marinade over the meat. Marinate for at least 1 hour at room temperature and up to 8 hours refrigerated.
• For the apple-mango chutney: Meanwhile, heat a medium saucepan over medium-high heat. Add the olive oil and heat until hot and shimmering. Add the onion and cook until softened, 2 to 3 minutes. Add the mango, apple juice, lemon peel and juice, sugar, cumin, apples and cinnamon stick. Cook over medium heat, stirring often and allowing the mixture to bubble and reduce, 15 to 20 minutes. Remove the lemon peel and cinnamon stick before serving. The chutney can be stored in an airtight container for up to a week.
• Preheat an indoor grill pan to medium heat.
• Grill the pork chops until an instant-read thermometer inserted into the thickest part of the chops registers 145 degrees F, 4 to 5 minutes per side. Let the meat rest for 5 minutes before serving. Garnish with the chutney and chopped parsley.

PORK CORDON BLEU

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.

PORK CHOPS CORDON BLEU RECIPE - (4.1/5)

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.

COOKING FOR TWO: GRILLED CORDON-BLEU PORK CHOPS

Steps:

• 1. Cut a pocket in each chop by slicing almost to the bone; set aside.
• 2. 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.
• 3. 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.
• 4. Grill pork chops, {or broil for 10 - 12 minutes a side} 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.

CORDON BLEU PORK CHOPS(COOK'S COUNTRY)

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.