This pork cordon bleu is a different take on the classic chicken version with a few secrets to keep the pork tender and juicy.
What is the history of cordon bleu?
Cordon Bleu or cordon blue is a rather recent recipe. The term Cordon bleu, literally translates to blue ribbon. The recipe is thought to have begun with veal in France, in the 1840’s and then later, substituted with chicken, likely in Moscow. Today, Cordon Bleu has been transformed to use many different proteins.
What you need
- pork loin chops, either bone in or boneless – Make sure you ask your butcher for a thick cut pork chop. We usually buy 3/4″ thick chop.
- sliced deli ham – any ham you like will do.
- sliced swiss cheese – buy a block of Swiss. It is cheaper than the pre-sliced.
- mayonnaise – do not use salad dressing, it is not as good in this recipe.
- fresh or dried parsley – fresh parsley is prettier and has a more bright flavor than dried.
- egg – I use a large egg. You won’t use the whole thing.
- panko breadcrumbs – Any bread crumbs will work.
- salt and black pepper
How to make pork cordon bleu
Heat oven to 425°F / 220°C.
- Pound chops with mallet.
- Slice chops in half horizontally with a very sharp knife. Don’t go all the way through the chop.
- Open up chop.
- Add additional salt and pepper to bread crumbs. Mix.
- Salt and pepper inside an outside.
- Put a slice of ham inside the pocket.
- Add two slices of Swiss cheese.
- Mix mayonnaise and fresh parsley.
- Spread the mayonnaise inside of the pocket. Fold closed.
- Beat egg.
- Brush top of pork chop with beaten egg. (You can dip them in the egg and bread both sides, if you prefer.)
- Sprinkle top with bread crumbs. Tie them together with toothpicks.
Place the finished meat on a rimmed baking tray. Bake at 425°F / 220°C for 25 minutes, until pork is golden brown done. See notes below in “Pro tips” section.
You can also pan fry the stuffed pork cutlets in a large skillet coated with olive oil over medium heat until pork is golden brown and measures 140°F / 60°C on an instant read meat thermometer.
Why you should make this recipe
- Economical. Each serving costs about $1.10.
- Fast and easy.
- On the table in under and hour. Perfect for weeknights.
- Customizable. Use different spices to change it up. You can use different cheeses if you’d like.
Pro tips for extra tender pork chops
- Always lightly pound out chops or use a meat tenderizer.
- Use a mixture of spices and mayonnaise inside of pocket to keep pork tender.
- Don’t over cook. The chops should be cooked to 145°F / 63°C.
- Let meat rest 5 minutes before cutting.
- Use thick cut pork loin chops, bone in or boneless will both work.
- Don’t cut all the way through boneless chops, just make a pocket so the cheese doesn’t melt out.
Other uses for pork
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Pork Loin Cordon Bleu
Ingredients
- 4 boneless pork loin chops thick cut
- 4 slices deli ham
- 8 slices swiss cheese
- 1 tablespoon fresh parsley chopped
- 3 tablespoons mayonnaise
- 1 egg , whisked
- 1/2 cups panko bread crumbs
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Preheat oven to 425°F / 225°C.
- Pound chops with a meat mallet. Slice chop crosswise to make a pocket being sure not to slice all the way through.
- Place one piece of ham and 2 slices of cheese in each pocket.
- Mix parsley and mayonnaise and spread a few teaspoons inside each pocket.
- Close pocket and brush the top with the egg.
- Sprinkle the panko mixed with the salt and pepper on top of the egg and press down to adhere.
- Bake chops for about 25 minutes on a sheet tray until 145°F / 65°C degrees internal temperature is reached.
Video
Notes
Pro tips for extra tender pork chops
- Always lightly pound out chops or use a meat tenderizer.
- Use a mixture of spices and mayonnaise inside of pocket to keep pork tender.
- Don’t over cook. The chops should be cooked to 145°F / 63°C.
- Let meat rest, covered for 5 minutes before cutting.
- Use thick cut pork loin chops, bone in or boneless will both work.
- Don’t cut all the way through boneless chops, just make a pocket so the cheese doesn’t melt out.
Nutrition
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Originally Published 09/16/2016 Updated 01/23/2022
Joseph
A much better more flavorful cut of pork is Pork Ribeye. sold whole ,which I prefer. so I can slice my own , or pre sliced. Way,Way better can be cut with a fork , otherwise. all is great
Beth Neels
I haven’t had a ribeye that I recall. I’ll have to be on the lookout. Thanks for checking out the recipe.
Maike
This recipe was a hit at house. It’s so tender and delicious. Can’t wait to make it again.
Beth Neels
That’s great to hear Maike! Thanks for letting me know.
Alisa Infanti
My kids always complain when I make pork chops but not this time. They loved this recipe!
Beth Neels
I’m so glad they liked it. Thanks for taking the time to let me know.
Marlynn
Really loving this twist in using pork instead of chicken cordon bleu. Your tips for making the pork juicy and tender are so helpful!
Beth Neels
It really helps to add some fat since the pork is so lean. Thanks Marlynn
Tara
Oh yum! Such a flavorful twist on the classic. I love all that melted Swiss cheese.
Beth Neels
Yes the Swiss really makes it. Doesn’t it? Thanks Tara!
Nathan
I’ve had chicken cordon bleu plenty of times, but never pork cordon bleu! So many great tips in this recipe, I can’t wait to try this out 🙂
Beth Neels
Thanks Nathan. I hope you enjoy it!
Amanda
Pork is probably my favorite “white meat.” This recipe looks absolutely scrumptious. Pinning it, too.
Binky
Thanks Amanda! We love pork too! It’s so versatile and moist!