Pork Chops Cordon Bleu
Posted by: jack Mon, 14 Mar 2005, at 12:56 p.m.
4 (2-inch thick) rib pork chops
2 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
4 (1/2 by 3-inch) slices fontina
8 thin slices Canadian bacon
2 cups panko bread crumbs (Japanese-style)
1 cup all-purpose flour
3 large eggs, beaten
3 tablespoons vegetable oil
Using a small knife, make a pocket in the rounded side of each chop. Spread some
of the mustard into each pocket. Season the chops with salt and pepper, inside
Wrap each slice of fontina with 2 slices the bacon, forming a package. Tuck 1
cheese package into each pocket. Using toothpicks, pin the pockets shut.
Put the panko in a large bowl. Place the flour and eggs in separate flat
bottomed bowls or lipped plates. Working with 1 pork chop at a time, dredge it
in the flour, dip in the egg, and press all over into the panko. Transfer the
chops to a parchment paper-lined plate. Repeat with the remaining chops. (The
pork chops can be prepared up to this point and refrigerated up to overnight.)
Preheat the oven to 400 degrees F.
Heat the oil in a large skillet over medium-high heat. Add the breaded chops and
cook, turning once, until golden brown. Transfer to a baking sheet and bake
until cooked through, about 20 to 25 minutes.
Divide the chops among plates and serve immediately