I love Pork Chop Cordon Bleu but it is like trying to stop the tides to keep the cheese in the chicken breasts so I decided to try something different. I would use thin slices of cheese on top of the chops and keep it back from the edges. I hoped by doing this, the cheese wouldn’t be thick enough to flow off the chops.
• 2 half inch thick boneless loin chops
• 8 thin slices provolone cheese
• 4 thin slices back (Canadian) bacon or ham
• 15 ml/1 tablespoon mayonnaise
• 50 ml/1/4 cup dried bread crumbs
• 15 ml/1 tablespoon grated Parmesan cheese
• 1/2 teaspoon cajun seasoning mix (more or less to taste)
I started by placing the provolone on the pork chops. It is important that it be about 1/8 inch or so thick. I also keep it back from the edges of the chop. Then I wrapped the back bacon around the chop. I used home smoked provolone and back bacon but regular cheese and ham slices would work fine.
I mixed the bread crumbs with the Parmesan and Cajun seasonings. Then I turned the chops over and gave the bottoms a coating of mayonnaise and turned it back into the bread crumbs. I put the chops on a greased baking tray and put a layer of mayonnaise on the top. I then pressed the remaining bread crumbs on top of the wrapped chops.
I put them in a 375 F oven for 20 minutes and checked to make sure the internal temperature was over 165 F.
This turned out great. Because the cheese was in a thin layer, it didn’t run off the chops. The smokey bacon and cheese gave the chops a great taste.
The Old Fat Guy