Here’s another recipe from TASTE OF HOME GRILLING IT! Cookbook, one of the prizes in the Romancing the BBQ Picnic Basket available for auction in the Brenda Novak Diabetes Research Auction. The auction ends on May 31, so get your bid in NOW!
CORDON BLEU PORK CHOPS
4 bone-in pork loin chops, 1-inch thick
½ cup ketchup
½ cup water
¼ cup white vinegar
2 tbsp Worcestershire sauce
2 tbsp brown sugar
2 tbsp dried minced onion
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 into each pork loin, set aside. Combine the following 10 ingredients (ketchup through mustard). Reserve ½ 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 cheese slice on each slice of ham; roll up jelly-roll style. Drain pork and discard marinade. Insert 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 meat thermometer reads 160⁰. Remove toothpicks before serving.