Pork Cordon Bleu Recipe

Pork Cordon Bleu

Source: Recipe and photo courtesy of National Pork Board - used by Recipe Goldmine with permission.

4 (4 ounce) boneless pork chops
2 ounces prosciutto or wafer-thin ham
2 ounces Swiss cheese, cut into 2 x 1/4-inch rectangles
1 teaspoon dried thyme leaves
1/2 cup flour
1 egg, beaten with 1 teaspoon water
1/2 cup fine dry bread crumbs
2 teaspoons butter

Slice each chop lengthwise almost in half to butterfly. Between two pieces of plastic wrap, pound each butterflied chop to 1/8-inch thickness. On half of each chop, place 1/2 ounce prosciutto and 1 piece of cheese. Sprinkle with 1/4 teaspoon thyme. Roll chops to enclose filling. Coat with flour, dip in egg wash and roll in bread crumbs.

In large frying pan, melt butter. Add pork and cook 10 to 12 minutes, turning frequently to brown all sides. Garnish with lemon wedges and parsley sprigs.

Serves 4.


Eggnog Thumbprints

1/3 cup granulated sugar

1 cup butter, softened

1 teaspoon vanilla extract

2 egg yolks

2 1/4 cups flour

1 teaspoon baking powder


In a medium bowl, cream sugar, butter, vanilla extract and egg yolks until light and fluffy. Lightly spoon flour into measuring cup; level off. Gradually add flour and baking powder to creamed mixture, mixing well. Refrigerate 30 minutes. Meanwhile, make the filling.


Preheat oven to 350 degrees F.


Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet. With thumb, make imprint in center of each cookie, and fill with 1/2 teaspoon filling. Bake for 11 to 14 minutes, or until light golden brown around edges. Store in refrigerator.


Makes about 40 cookies.


Filling

1 tablespoon granulated sugar

1 tablespoon flour

1/4 teaspoon almond flavoring

1/2 cup commercial eggnog

1 egg yolk


In small saucepan, mix sugar, flour, and almond flavoring. Gradually add eggnog and cook over low heat until smooth and thickened, stirring constantly.


In small bowl, blend 2 tablespoons hot mixture into slightly beaten egg yolk. Return to saucepan; blend well. Cook just until mixture bubbles, stirring constantly. Cool.


Rock Cornish Game Hens Elegante

6 to 8 Rock Cornish Hens

Salt and Pepper


Season hens inside and out with salt and pepper.


Stuffing

2 tablespoons butter

1 onion, chopped

2 cups sliced celery

2 teaspoons fines herbes

6 cups cooked brown rice

1/4 cup chopped almonds

1/3 cup Hiram Walker Amaretto or

    Apricot Flavored Brandy

1/2 cup golden raisins


Glaze

1/4 cup melted butter

1/2 cup Hiram Walker Amaretto or

  Apricot Flavored Brandy


Sauce

1/4 cup flour

2 cups orange juice

Strips of orange peel


Heat butter in saucepan and saut