Cordon Bleu Pork Chops

4 bone-in pork loin chops
1/2 c. ketchup
1/2 c. water
1/4 c. white vinegar
2 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
2 Tbsp. dried minced onions
1 Tbsp. soy sauce
1 Tbsp. lemon juice
1 tsp. garlic powder
1 tsp. ground mustard
4 thin slices fully cooked ham
4 thin slices part-skim mozzarella cheese

Cut a pocket in each chop. Combine the next 10 ingredients. Reserve 1/2 cup for basting and refrigerate. Pour remaining marinade into 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 reserved marinade, for 25-35 minutes or until a meat thermometer reads 160°. Remove toothpicks. 4 servings.

- I used swiss cheese instead of mozzarella. Marinated for 6 or 7 hours. And Lucas wasn't home to grill, so I cooked them in the oven. Cooked on 350 degrees, covered for 15 minutes and uncovered for 30. Served with sweet and sour baked beans (recipe posted below), corn, and cornbread.


Before -











After -