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.
Servings 4 servings
Calories 605kcal
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.
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