Inspired by a pork Cordon Bleu dish we recently had in Munich, here's another dish I tried to make upon our return.
The Alte Heide is a small, neighborhood cafe and biergarten in Munich's Schwabing district. It also made the best food we had during our stay and the best of that was their pork Cordon bleu.
Similar to chicken Cordon bleu, it's stuffed with cheese and ham, and fried with a breadcrumb crust. I'm using a parmesan crust on mine.
We're cooking five chops, to serve three and have some leftovers for lunch. Scale the recipe up or down as needed
INGREDIENTS
5 boneless pork chops at least 1 inch thick
5 slices prosciutto
10 1" wide slices of Havarti cheese
Shredded parmesan cheese
1 cup chicken broth
1 diced medium onion
1/2 cup white wine
3 tablespoons Kosher salt
1 tablespoon black pepper
2 tablespoons olive oil.
Heat up chicken broth in bowl, add salt and pepper to make a brine.
Put chops in sealable plastic bowl, cover with brine (above). Seal and put in refrigerator for at least 4 hours.
Drain brine from bowl.
Take pork chops out and slice almost in two so that there are 2 - 1/2 inch slices and put prosciutto and cheese in the middle.
Sprinkle each side with parmesan cheese.
Heat olive oil on high heat in stainless steel pan.
Brown pork chops for 2 minutes on each side. Move pan into 350 degree oven for 8 minutes on each side.
Remove chops and cover with foil. Put pan back on medium heat, add wine.
Use a spatula to scrape up the drippings in the pan.
Add the onions, stir in, and cook another 5 - 10 minutes to reduce a bit.
Serve and ladle sauce over chops.
Darryl Musick
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