Stuffed Pork Chops Cordon Bleu Chef Jean Pierre Hello friends, today I’ve got a recipe that you are going to love – Stuffed Pork Chops Cordon Bleu! This classic dish is a true showstopper, and it’s no wonder why. Juicy, tender pork chops stuffed with savory slices of Prosciutto wrapped around gooey delicious Fontina, Swiss, and Mozzarella cheese!

Slicing Your Pork Chop For Stuffing _ Chef Jean-Pierre This recipe has been one of my favorites for years and for good reason. Not only is it delicious, but it’s also incredibly versatile. You can stuff pork chops with all sorts of ingredients, from apples and raisins to spinach and feta. But today, we’re going with the classic Cordon Bleu filling – ham and cheese. Trust me, once you try this recipe, you’ll never want to make pork chops any other way.

Stuffing Pork Chops _ Chef Jean And here’s a little tip for all you – don’t be intimidated by stuffed pork chops! It may seem like a fancy dish, but it’s actually quite easy to make. With a little bit of prep work and some simple cooking techniques, you’ll be serving up restaurant-quality pork chops in no time.

And did you know that you can also make a delicious Cordon Bleu with Chicken? Click here to check out an Amazing Chicken Cordon Bleu Recipe.

So what are we waiting for? Let’s get cooking!

Stuffed Pork Chops Cordon Bleu _ Chef Jean-Pierre

My Favorite Recipe For Stuffed Pork Chops Cordon Bleu!

chef jean pierre 200x200 1Chef Jean-Pierre
Stuffed pork chops are a delicious and easy-to-make meal perfect for any occasion. They are especially delicious with this added twist! What makes these pork chops so special is the stuffing. Very thin slices of Prosciutto combine with three different kinds of cheeses Fontina, Swiss, and Mozzarella makes this recipe a tasty dish your family is going to love!
No matter how you cook them, stuffed pork chops are sure to impress your guests and leave them wanting more. So let's get started!
5 from 15 votes
Servings 2 Servings
Calories

Recipe Video

Recipe Ingredients
  

Brine the Chops:

  • About 33 ounces / 1 liter approx. Cold Water
  • Garlic cloves
  • 3 tablespoons Brown Sugar
  • 3 tablespoons Salt
  • 2 tablespoons Soy sauce

Stuff the Chops:

  • 4 Very thin slices Prosciutto
  • Fontina, Swiss, Mozzarella and your favorite cheese cut into thick julienne
  • 2 tablespoons Clarified Butter if not available use a good cooking oil

For the Sauce:

  • 1 tablespoon Butter, approx.
  • 2 minced Shallots minced
  • 1 tablespoon Rosemary FRESHLY chopped (if using dry use ½)
  • 4 ounces Mushrooms chopped
  • 2 tablespoons Garlic chopped
  • ½ cup Good Red Wine, Chef used a Shiraz, Cabernet Sauvignon will also work great!
  • 2 tablespoons Balsamic Vinegar, only if you have an aged vinegar, if you do not have it skip the vinegar
  • 1 ½ cup Beef Stock
  • Cooked Roux or Corn Starch as needed to thicken to the right consistency
  • 2 to 3 tablespoons Heavy Cream
  • 1 tablespoon Dijon Country Mustard, mustard with seeds
  • 2 More tablespoons Butter at the end

For the Broccolini:

  • ½ pounds of Broccolini or Broccoli
  • ¼ of a Red Onion cut into very thin julienne
  • 2 tablespoons Extra Virgin Olive Oil, the Chef Uses his Roasted Garlic Olive Oil

Recipe Instructions
 

Preheat Oven to 425°F / 220°C

    Brine the Chops:

    • Mix all ingredients in a lasagna pan big enough to accommodate the chops next to each other’s 3 to 4 hours no more than 6 hours. 

    Stuff the Chops:

    • Wrap the cheese julienne with two slices prosciutto.  Using a boning knife cut a “pocket” into each chop to be able to stuff the cheese and the prosciutto. Season them with black pepper, no salt needed!
    • In an oven proof sauté pan. Heat clarified butter and when hot (350°F / 175°C) add the chops and sauté them until golden brown on one side.  Flip them on other side and place pan in oven.  Cook until internal temperature is 145°F/62°C.  Take them out and let them rest at least 10 minutes before serving.

    Make the Sauce:

    • In a reduction pan, eat some butter, when hot, add the shallots and sauté for a couple minutes, add the rosemary, add mushrooms and salt.  Cook until the mushrooms have released all their water.  Add the garlic and when fragrant, add the wine and let it reduce by 1/2.  Add the stock and when hot thicken the sauce as needed.  Add the cream as much as you wish.  Turn heat off and add the butter at the least minute.

    For the Broccolini:

    • Poach the broccoli in boiling water until cooked to your liking.  Remove from hot water and immediately plunge them in ice water and reserve until ready to serve.
    • In a wok or a sauté pan, heat a good olive oil.  When hot add the onion and sauté for a couple minutes.  

    Private Notes

    FAQs About Stuffed Pork Chops

    1) What ingredients are best for stuffing pork chops?

    There are many delicious ingredients that can be used to stuff pork chops, offering a wide variety of flavors and textures. Some popular ingredients for stuffing pork chops include:

    • Cheese: Swiss, mozzarella, gouda, cheddar, or blue cheese can add a rich and creamy texture to your stuffed pork chops.
    • Ham or Prosciutto: Thinly sliced ham or prosciutto adds a savory and salty flavor that pairs well with pork.
    • Vegetables: Spinach, mushrooms, onions, bell peppers, or sun-dried tomatoes can bring a burst of flavor and texture to the stuffing.
    • Fresh herbs: Basil, parsley, thyme, rosemary, or sage can provide a fresh and aromatic touch to your stuffed pork chops.
    • Dried fruits: Apricots, cranberries, or raisins can lend a sweet contrast to the savory elements of the dish.
    • Nuts: Walnuts, pecans, or almonds can add a crunchy texture and nutty flavor to the stuffing.
    • Breadcrumbs or cooked grains: Breadcrumbs, cooked rice, quinoa, or couscous can be used as a base for the stuffing to help bind the other ingredients together.
    • Sausage or ground meat: Cooked and crumbled sausage, ground beef, or ground turkey can add extra protein and flavor to your stuffed pork chops.
    • Poultry: Shredded or diced cooked chicken or turkey can be combined with other ingredients for a delicious stuffing.
    • Seafood: Cooked shrimp or crabmeat can bring a unique twist to your stuffed pork chops.

    Feel free to mix and match these ingredients to create a stuffing that suits your taste preferences. Remember to season the stuffing with salt, pepper, and other spices as desired, to enhance the overall flavor of the dish.

     

    2) What type of cheese should I use for Stuffed Pork Chops Corden Bleu?

    Traditionally, Swiss cheese is used for this recipe, but you can use any type of cheese that melts well and complements the flavors of the dish. Or more importantly whatever kind of cheese you like from Cheddar to Mozzarella or anything in-between. Do not be afraid to experiment and to use the cheese you prefer.

     

    3)What different types of meat are best for stuffing Pork Chops Cordon Bleu?

    Yes, you can use other cured meats like prosciutto, ham, or bacon to fill the pork chops.

     

    4) Can I prepare the stuffed pork chops ahead of time?

    Yes, you can prepare the pork chops up to a day in advance and store them in the refrigerator until ready to cook.

     

    5) How long do I need to cook the pork chops?

    The cooking time will vary depending on the thickness of your pork chops, but they typically take between 25-30 minutes in the oven or 6-8 minutes per side in a pan.

     

    6) How do I know when the Stuffed Pork Chops Cordon Bleu are cooked?

    The best way to check if the stuffed pork chops are cooked is by using an instant read meat thermometer. The internal temperature for pork chops should reach 145°F (63°C) for a safe and tender result.

     

    7) Can I make this recipe gluten-free?

    Yes, you can use gluten-free breadcrumbs or almond flour instead of regular breadcrumbs to make this recipe gluten-free.

     

    8) What side dishes pair well with Stuffed Pork Chops Cordon Bleu?

    Stuffed Pork Chops Cordon Bleu pairs well with a variety of side dishes, such as garlic mashed potatoes, steamed vegetables, green beans almondine, or a fresh garden salad.

     

    9) Can I make Stuffed Pork Chops Cordon Bleu ahead of time?

    Yes, you can prepare the stuffed pork chops ahead of time. Store them, breaded and uncooked, in the refrigerator for up to 24 hours. When you’re ready to cook, let them come to room temperature for about 20 minutes, and then proceed with frying or baking.

     

    10) Can I freeze cooked Stuffed Pork Chops Cordon Bleu for later use?

    Yes, you can freeze cooked Stuffed Pork Chops Cordon Bleu. Allow them to cool completely, then wrap each chop individually in plastic wrap or aluminum foil. Place the wrapped chops in an airtight container or resealable freezer bag and store them in the freezer for up to 3 months. When you’re ready to enjoy them, thaw the chops in the refrigerator overnight and reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.

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