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Cordon Bleu Pork Chops Recipe

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This recipe for Cordon Bleu Pork Chops, by , is from The Hoemann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, December 12, 2008


4 bone-in pork chops (one inch thick)
1/2 cup ketchup
1/2 cup water
1/4 cup white vinegar
2 tbsp Worcestershire sauce
2 tbsp brown sugar
2 tbsp dried minced onion
1 tbsp soy sauce
1 tbsp lemon juice
1 tsp garlic powder
1 tsp ground mustard
4 thin slices part skim mozzarella cheese
4 thin slices fully cooked ham

Cut a pocket in each chop. Combine the next 10 ingredients. Reserve 1/2 cup for basting and refrigerate. Pour remaining marinade in to 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, turning and basting occasionally with the reserve marinade, for 25 - 35 minutes or until a meat thermometer reads 160. Remove toothpicks.




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