Pork Chops "Cordon Bleu"

Total Time:
45 min
20 min
25 min

4 servings

  • 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 and out.

  • 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.

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