Cordon Bleu Pork Chops | Chef Jean-Pierre

By Chef Jean-Pierre · 60 min

Ingredients

Instructions

1. Mix the brine ingredients in a dish large enough to hold the chops side by side, and let them brine for 3 to 4 hours, no more than 6.
2. Wrap the cheese strips in two slices of prosciutto. Cut a pocket into each chop with a boning knife, stuff it with the cheese and prosciutto, and season with black pepper only.
3. Heat the clarified butter in an oven-proof sauté pan until hot, about 350°F / 175°C. Add the chops and sear until golden on one side, flip, and transfer the pan to the oven.
4. Cook until the internal temperature reaches 145°F / 62°C. Remove and rest for at least 10 minutes before serving.
5. For the sauce, melt some butter in a pan, add the shallots and sauté for a couple of minutes, then add the rosemary, mushrooms and salt. Cook until the mushrooms have released all their liquid.
6. Add the garlic and, once fragrant, add the wine and reduce by half. Add the stock and thicken as needed, then add cream to taste. Turn off the heat and stir in the butter at the end.
7. For the broccolini, poach it in boiling water until cooked to your liking, then plunge it into ice water and keep it aside until serving.
8. In a wok or sauté pan, heat good olive oil, add the red onion and sauté for a couple of minutes.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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