One of my husband’s favorite dinners is Chicken Cordon Bleu.
You know you have to keep the spouses happy at all costs!
Well today I had all the fixings for the Cordon Bleu with the exception of the chicken. Not to be deterred, I found pork loin chops in the freezer and thought that it might be a good substitution! It really turned out great and is a fantastic alternative way to prepare pork chops. They come out juicy and tender every time I’ve tried them.
What is the History of Cordon Bleu?
Cordon Bleu 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.
This pork cordon bleu is a different take on the classic chicken.
If you have a meat tenderizer, it’s a great idea to tenderize the chops. This is the one we use. We just love it! It makes the job effortless!
How to Make Pork Loin Cordon Bleu
Slice the chop down the center of the chop. Don’t cut all the way through to make a pocket.
Place a slice of ham and a few slices of Swiss cheese inside pocket.
Mix a few tablespoons of mayonnaise with a teaspoon of dried parsley.
Spread a teaspoon or so of the mayonnaise mixture inside the pocket. This will ensure that the pork is extra juicy.
Whisk up an egg in a small bowl.
Brush the edge of the pocket with a little of the egg and then close pocket.
Brush the top of the pork chop with more egg and sprinkle with salt and pepper.
Sprinkle panko breadcrumbs on top of the chops..
Bake chops about 30 minutes in a 350°F oven until the internal temperature measures 145 degrees and juices run clear. Let them rest at least 5 minutes before you cut them.
Pork Loin Cordon Bleu
Here’s to a different, easy way to serve your next pork chop.
Other Pork Recipes on Binky’s Culinary Carnival
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Enjoy! And have fun cooking!
Xoxo,
Tools I Use to Make Pork Loin Cordon Bleu
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- non stick baking sheet
- meat tenderizer
- cutting board for meat
- filet knife
- 4 boneless pork loin chops
- 4 slices deli ham
- 8 slices swiss cheese
- 1 Tbsp fresh parsley , chopped
- 3 Tbsp mayonnaise
- 1 egg , whisked
- 1/2 c panko bread crumbs
- 1 tsp Salt
- 1 tsp Pepper
- Preheat oven to 450°F
- 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 15 minutes on a sheet tray until 145 degrees internal temperature is reached.
Pork Loin Cordon Bleu
Ingredients
Instructions
Notes
Nutrition
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.
Originally Published 09/16/2016
Pork is probably my favorite “white meat.” This recipe looks absolutely scrumptious. Pinning it, too.
Thanks Amanda! We love pork too! It’s so versatile and moist!