Cordon Bleu Pork Chops and the 3rd Sunday of Lent

Today is National Crown Pork Roast Day. Why can’t they have Crown Pork Roast Day when there are Crown Roasts for sale? I can’t remember the last time I saw one. Growing up, you could count of the butcher displaying a roast or two at Christmas Time, with those little Frill “hats” on the end.

I can remember thinking as I peering into the display case those had to be for fancy dinners on fancy china. People of wealth and means must eat Crown Roasts. The rest of us had a ham for Christmas Supper.

Today is also the third Sunday of Lent. Sundays are to be celebrated, made special. Cordon Bleu is special. So while I couldn’t find a Crown Roast to share with you, I do have these beautiful bone-in pork chops. Enjoy!

Cordon Bleu Pork Chops with Dijon Sauce
Pork Chops
4 bone-in thick Rib Pork Chops
1/2 teaspoon Kosher Salt, divided
1/2 teaspoon Black Pepper, divided
4 (1 oz) slices Gruyère Cheese
4 slices Deli Ham
1/4 cup Flour
1 Egg
2/3 cup Panko Breadcrumbs, plain
3 tablespoons Vegetable Oil

Heat oven to 400 degrees.

Using small sharp knife, make pocket in each pork chop by cutting into side of chop toward bone. Season chops with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Place Swiss cheese slices on top of ham slices, and starting from one of the short ends, roll up. Tuck 1 ham and cheese roll into each pork chop pocket.

In shallow pan, stir flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of pork chops with flour mixture. Beat egg in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip pork chops into beaten egg; turn to coat. Dredge in bread crumb mixture, coating completely.

In 12-inch skillet, heat vegetable oil over medium-high heat. Add pork chops; cook 4 to 5 minutes or until golden brown, turning once. Transfer to lightly greased 15-inch by 10-inch by 1-inch deep pan. Bake 18 to 20 minutes or until pork is no long pink (at least 145 degrees).

While the pork chops bake, make the sauce.

Dijon Sauce
1 tablespoon Olive Oil
1/4 cup Shallots
3/4 cup Chicken Stock
1/2 cup White Wine
1/2 cup Heavy Cream
2 tablespoons Dijon Mustard
1 tablespoon Parsley, snipped

In an 8-inch skillet, heat olive oil over medium-high heat. Finely mince shallots; cook 2 to 3 minutes, stirring occasionally, until tender. Add stock and wine; cook 10 to 15 minutes or until reduced by three-fourths. Stir in cream; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in mustard and parsley. Remove from heat.

Place pork chops on serving plates. Serve with sauce. Great with Rice Pilaf and steamed green beans.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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