Cordon Bleu Pork Chops

Published April 1, 2005.

Why this recipe works:

For our Cordon Bleu Pork Chops recipe, we wanted a thick, flavorful coating that wouldn’t fall off in the oven or become soggy. The chops also had to be quick and easy to prepare—a real weeknight staple. We found that Melba toast, crushed into small pieces, made the crunchiest coating. We… read more

For our Cordon Bleu Pork Chops recipe, we wanted a thick, flavorful coating that wouldn’t fall off in the oven or become soggy. The chops also had to be quick and easy to prepare—a real weeknight staple. We found that Melba toast, crushed into small pieces, made the crunchiest coating. We seasoned the crumbs liberally with dried herbs and spices, salt, and a little bit of sugar. The sugar also helped improve browning. Mayonnaise kept the bread crumbs “glued" to the pork, and a hot oven crisped the crumbs and cooked the meat quickly enough to keep it moist and juicy.

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Serves 4

For a substantial crust, don't break up the Melba toasts too much, and coat the chops well with mayonnaise. Although an instant-read thermometer takes the guesswork out of determining when the meat is done, you can use the "nick-and-peek" method: Use a paring knife to make a slit in the top of the pork chop and take a look at the meat's interior. The Melba crumbs can be made weeks in advance and stored in the freezer. In this recipe, ham and cheese top the pork chops before they are breaded.

Ingredients

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