If you are…ahem…mature enough to remember the 80s, you’ll know that chicken cordon bleu was a thing back then.
I was only a kiddie at the time but still remember getting it regularly in our mother’s meal rotation.
It was the culinary equivalent of shoulder pads, back-combing and My Little Pony Dolls.
But, just as suddenly as it was in favour, it seemed to be out of favour. What’s up with that?
I’m bringing it back with this pork version because, seriously, what’s better than stuffing pig meat with more pig meat?
Everyone’s a winner (except the pig…and vegetarians)
Feel free to play around with the type of cheese here. Hubs is a bit timid when it comes to cheese so we avoided any strong flavours and stuck to mozzarella. It’s pleasantly gooey when melted and has that lovely mild, creamy taste.
But next time I’m curious to try feta, goat’s cheese or just a strong cheddar. I suspect they would be equally delicious.
Cordon Bleu Pork Chops (serves 2)
- 2 bone-in pork chops
- 1 tbsp wholegrain mustard
- 2 slices mozzarella cheese
- 2 thick slices good quality ham
- 2 tbsps butter or ghee
- Season each chop on both sides and brush with mustard.
- Carefully slice the chops horizontally through the fleshy part of the meat, creating a ‘seam’ or pocket in the chop.
- Roll a slice of mozzarella in a slice of ham and stuff the roll-up deep into the pork chop. Seal over using toothpicks if necessary.
- Heat the butter or ghee in a frying pan to a high heat. Add the chops to the pan and sear until brown on both sides.
- Remove from the pan and place on a lined baking tray. Bake at 350 for 30 minutes then serve immediately.
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