Pork 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.

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.

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.
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.

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

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

Tools I Use

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• non stick baking sheet
• meat tenderizer
• cutting board for meat
• filet knife

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I hope you enjoyed the recipe today!

Enjoy. And have fun cooking!

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Originally Published 09/16/2016 Updated 01/23/2022