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.
Photo by rose c.
Adapted from tasteofhome.com

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 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

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 cheese slice on each slice of ham; roll up jelly-roll style. Drain pork and discard marinade. 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 until a thermometer reads 145°, basting occasionally with reserved marinade. Let meat stand for 5 minutes before serving. Discard toothpicks. Yield: 4 servings.

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