Cordon Bleu Chops with Demi-Glace Sauce

ingredient

• 4 pork loin chops, 7 oz (200 g) each, 1 in (2 cm) thick, cut from the loin
• Salt and pepper, to taste
• 4 slices of Canadian Gruyère cheese
• 4 thin slices of ham
• 2 tbsp (25 mL) butter*

Sauce

• 1/3 cup (75 mL) port
• 1 shallot, minced
• 3/4 cup (175 mL) brown veal stock or beef broth
• 3 tbsp ( 45 mL) fresh butter, cut into small pieces
• Salt and pepper, to taste

Preparation

1. Cut a pocket in the center of chops to insert dressing; do not split completely. Season sparingly with salt and pepper; then insert Canadian Gruyère cheese slices and ham slices and fold inward. Close and press down slightly on each chop.
2. Cook chops in a nonstick pan, in 2 tbsp ( 25 mL) of butter, for 3 to 4 minutes on each side. Continue cooking the chops for 4 minutes in a 325°F (160°C) oven.

Sauce

1. Pour port into flameproof dish, add minced shallot and reduce until almost dry. Wet with brown veal stock and let cook for 2 to 3 minutes, then remove from heat and add small pieces of butter. Season with salt and pepper, then set aside.
2. Cover bottom of individual plates with sauce and add chops. Serve with mashed potatoes, puréed vegetables or gardenfresh vegetables.