Stuffed Pork Chops Cordon Bleu

Stuffed Pork Chops Cordon Bleu!

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 12 votes
Servings 2 Servings

Recipe Video


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


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.  
    Like this recipe?Please share it with your family and friends!
    Chef Jean-Pierre

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