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    Home » Grocer to Table » Pork Cordon Bleu

    Pork Cordon Bleu

    Posted on May 13, 2021 By Beth Neels

    56 shares
    Jump to Recipe Jump to Video Print Recipe
    Pork cordon bleu Pinterest Pin with text overlay
    Pork cordon bleu Pinterest Pin with text overlay
    Pork cordon bleu Pinterest Pin with text overlay

    This pork cordon bleu is a different take on the classic chicken version with a few secrets to keep the pork tender and juicy.

    Fork stabbing pork chop.
    Pork Loin Cordon Bleu

    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
    Ingredients for pork cordon bleu. See details in recipe card.

    How to make pork cordon bleu

    Heat oven to 425°F / 220°C.

    1. Pound chops with mallet.
    2. Slice chops in half horizontally with a very sharp knife. Don’t go all the way through the chop.
    3. Open up chop.
    4. Add additional salt and pepper to bread crumbs. Mix.
    5. Salt and pepper inside an outside.
    6. Put a slice of ham inside the pocket.Step by step pork cordon blue process.  See recipe below for details.
    7. Add two slices of Swiss cheese.
    8. Mix mayonnaise and fresh parsley.
    9. Spread the mayonnaise inside of the pocket. Fold closed.
    10. Beat egg.
    11. Brush top of pork chop with beaten egg. (You can dip them in the egg and bread both sides, if you prefer.)
    12. Sprinkle top with bread crumbs. Tie them together with toothpicks.
    Step by step pork cordon blue process. See recipe below for details.

    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.
    Pork cordon blue on gray plate.

    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

    • Air Fryer Pork Loin
    • Pork Carnitas
    • Sweet and Spicy Pork Chops
    • Pulled Pork

    Tools I Use

    Contains affiliate links, for full disclosure, see FTC Disclosure, here.

    • non stick baking sheet
    • meat tenderizer
    • cutting board for meat
    • filet knife
    Overhead view of melted cheese.

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    If you have any questions or comments, please ask in comment section below. We’d love to hear from you!

    I hope you enjoyed the recipe today!

    Enjoy. And have fun cooking!

    Binky's signature
    Parsley and bread crumb breaded pork cordon bleu.

    Pork Loin Cordon Bleu

    This pork cordon bleu is a different take on the classic chicken version with a few secrets to keep the pork tender and juicy.
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    4.86 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 4 servings
    Calories: 605kcal
    Author: Beth Neels
    Cost: $4

    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.
    cast iron frying pan 12″
    knife, chef’s knife
    cutting board, for meat
    mixing bowls
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Video

    Notes

    Leftovers can be refrigerated for 3-4 days.
    Reheat in microwave or, covered, in 350°F oven for about 10 minutes, until hot.
    For longer storage, freeze up to 1 month. Best if eaten fresh.
    Thaw in refrigerator. Reheat per above instructions.
    Can be assembled, before cooking,  and then frozen for an easy meal prep idea.

    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

    Calories: 605kcal | Carbohydrates: 8g | Protein: 52g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 203mg | Sodium: 1222mg | Potassium: 652mg | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 1.2mg | Calcium: 472mg | Iron: 1.7mg
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    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 Updated 01/23/2022

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    56 shares

    Reader Interactions

    Comments

    1. Joseph

      June 05, 2021 at 7:52 am

      4 stars
      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

      Reply
      • Beth Neels

        June 06, 2021 at 2:58 pm

        I haven’t had a ribeye that I recall. I’ll have to be on the lookout. Thanks for checking out the recipe.

        Reply
    2. Maike

      June 04, 2021 at 3:03 pm

      5 stars
      This recipe was a hit at house. It’s so tender and delicious. Can’t wait to make it again.

      Reply
      • Beth Neels

        June 04, 2021 at 4:13 pm

        That’s great to hear Maike! Thanks for letting me know.

        Reply
    3. Alisa Infanti

      June 04, 2021 at 2:45 pm

      5 stars
      My kids always complain when I make pork chops but not this time. They loved this recipe!

      Reply
      • Beth Neels

        June 04, 2021 at 4:16 pm

        I’m so glad they liked it. Thanks for taking the time to let me know.

        Reply
    4. Marlynn

      June 04, 2021 at 2:35 pm

      5 stars
      Really loving this twist in using pork instead of chicken cordon bleu. Your tips for making the pork juicy and tender are so helpful!

      Reply
      • Beth Neels

        June 04, 2021 at 4:16 pm

        It really helps to add some fat since the pork is so lean. Thanks Marlynn

        Reply
    5. Tara

      June 04, 2021 at 1:40 pm

      5 stars
      Oh yum! Such a flavorful twist on the classic. I love all that melted Swiss cheese.

      Reply
      • Beth Neels

        June 04, 2021 at 4:15 pm

        Yes the Swiss really makes it. Doesn’t it? Thanks Tara!

        Reply
    6. Nathan

      June 04, 2021 at 1:21 pm

      5 stars
      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 🙂

      Reply
      • Beth Neels

        June 04, 2021 at 4:14 pm

        Thanks Nathan. I hope you enjoy it!

        Reply
    7. Amanda

      June 28, 2017 at 12:15 pm

      5 stars
      Pork is probably my favorite “white meat.” This recipe looks absolutely scrumptious. Pinning it, too.

      Reply
      • Binky

        June 28, 2017 at 12:16 pm

        Thanks Amanda! We love pork too! It’s so versatile and moist!

        Reply

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