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Pork Cordon Bleu Recipe

Cooking for One Pork Cordon Bleu

Savory Mouthwatering Pork Cordon Bleu Recipe

This Pork Cordon Bleu recipe will drive your senses crazy! Tender pork loin filets are stuffed with gooey Swiss cheese and succulent ham and wrapped in a crisp breadcrumb coating. The result? A mouth-watering dish that will leave your taste buds begging for more.

With its origins in French cuisine, Cordon Bleu is a classic dish that has captivated food lovers around the world. This version adds a savory twist by using pork loin instead of the traditional chicken.  Pork adds depth and richness to each bite.

Whether you’re looking to impress guests at a dinner party or simply craving a gourmet home-cooked meal, this recipe is sure to satisfy.  It looks complicated, but our step-by-step process ensures perfect results every time.

This recipe appears in our cookbook “Cooking for One – Not an Army” along with other delicious recipes. It’s made for one, but you can easily double (or triple) this recipe for company or leftovers! If you didn’t get a copy yet, our book is on Amazon right here!

Ingredients for Pork Cordon Bleu

To make Pork Cordon Bleu, you will need the following ingredients:

  • ¼ cup Italian breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ⅛ teaspoon garlic powder
  • ½ teaspoon dried sage
  • Salt and pepper
  • 1 8-ounce boneless pork filet flattened to ¼” thin
  • 1 thin slice of prosciutto (or ham)
  • 1 thin slice Swiss cheese
  • 1½ tablespoon salted butter divided

Step-by-step instructions for preparing Pork Cordon Bleu

  1. Heat the oven to 375° F (190° C).
  2. Mix breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, sage, salt and pepper in a small bowl.
  3. Top the stuffed pork filet with the prosciutto and cheese.
  4. Fold the pork in half. Secure the ends with toothpicks if needed.
  5. Melt 1 tablespoon of the butter in a medium-sized bowl. Coat the pork roll on all sides in butter.
  6. Dredge the pork filet completely in the breadcrumb mixture. Gently pat as needed so that the crumbs adhere to all sides.
  7. Place the stuffed pork filet in a greased baking dish and top with ½ tablespoon of butter cut into small pieces.
  8. Bake for 30-35 minutes. The internal temperature of the pork should read 165 degrees F on an instant-read thermometer.
  9. Remove the pork cordon bleu from the oven and let rest 5 minutes before serving.

Tips for making the perfect Pork Cordon Bleu

  • Choose thick and boneless pork loin chops to ensure that they can be easily stuffed and cooked without drying out.
  • If your chops are extra thick, we use this meat tenderizer mallet to reduce bulk.
  • Season the inside of the pork chops with salt and pepper before stuffing to enhance the flavor of the meat.
  • Use toothpicks to secure the openings of the pork chops.  This prevents the cheese and ham from falling out during cooking.
  • Make sure to fully coat each pork chop with flour, egg, and breadcrumbs to achieve a crispy and golden crust.
  • Heat the oil in the skillet to the right temperature before adding the breaded pork chops. The oil should be hot enough to create a sizzling sound when the pork chops are added.
  • Avoid overcrowding the skillet when frying the pork chops. Cook them in batches if necessary to ensure even browning and cooking.
  • Finish cooking the pork chops in the oven to ensure that they are cooked through and the cheese is melted and gooey.
  • Let the pork chops rest for a few minutes before serving to allow the juices to redistribute and the flavors to meld together.

Variations of Pork Cordon Bleu

While the classic Pork Cordon Bleu recipe is already a delicious choice, there are several variations you should try and add your own personal touch:

  • Bacon-Wrapped: For an extra indulgent twist, wrap each stuffed pork chop with a slice of bacon before breading and frying. The bacon will add a smoky and savory flavor to the dish.
  • Mushroom Sauce : Serve the Pork Cordon Bleu with a creamy mushroom sauce. To prepare the sauce, sauté sliced mushrooms in butter until golden brown.  Then add heavy cream and simmer until thickened. Season with salt, pepper, and herbs to taste.
  • Spinach and Feta: Instead of Swiss cheese and ham, stuff the pork chops with a mixture of sautéed spinach and crumbled feta cheese. The combination of the earthy spinach and tangy feta will create a unique and flavorful filling.
  • Pesto and Mozzarella: Replace the ham with a layer of pesto sauce and mozzarella cheese. The pesto will infuse the pork chops with a fresh and herby taste, and the melted mozzarella will add a gooey and stringy texture.

We encourage you to experiment with different fillings and flavors to create your own signature version of Pork Cordon Bleu.

Serving suggestions for Pork Cordon Bleu

Pork Cordon Bleu is a versatile dish that can be served with a variety of sides and accompaniments. Here are a few serving suggestions to complement the flavors of the dish:

  • Mashed Potatoes: Creamy and buttery mashed potatoes are a classic choice to serve alongside Pork Cordon Bleu. The smooth texture of the potatoes pairs well with the crispy and savory pork.
  • Roasted Vegetables: Roast a medley of seasonal vegetables, such as carrots, Brussels sprouts, and zucchini.  This will create a colorful and nutritious side dish. The caramelized flavors of the roasted vegetables complement the richness of the pork.
  • Green Salad: A light and refreshing green salad dressed with a simple vinaigrette provides a refreshing contrast to the indulgent flavors of the Pork Cordon Bleu. The crispness of the salad adds a textural element to the meal.
  • Herbed Rice: Prepare a fragrant and flavorful herbed rice to serve alongside the pork. Add chopped fresh herbs such as parsley, chives, and thyme to cooked rice for an aromatic and tasty side dish.
  • Cranberry Sauce: For a touch of sweetness and tanginess, serve the Pork Cordon Bleu with a side of cranberry sauce. The fruity flavors of the sauce complements the savory pork and add a festive touch to the meal.

Remember, the choice of sides is completely customizable based on your preferences and the occasion. Feel free to get creative and experiment with different combinations to find your favorite pairing.

Frequently asked questions about Pork Cordon Bleu

  • Can I use bone-in pork chops for this recipe? While bone-in pork chops can be used, it may be more difficult to create a pocket for the stuffing. Boneless pork loin chops are recommended for easier preparation.
  • Can I prepare Pork Cordon Bleu in advance? While it is best to prepare and cook the Pork Cordon Bleu just before serving to ensure maximum freshness and crispness, you can partially prepare the dish in advance. Stuff the pork chops and refrigerate them until ready to bread and cook. Allow them to come to room temperature before proceeding with the breading and frying steps.
  • Can I bake the Pork Cordon Bleu instead of frying it? While the frying step adds a crispy texture to the dish, you may also bake the breaded pork chops in the oven without frying. Preheat the oven to 375°F (190°C) and bake for approximately 25-30 minutes or until the pork chops are cooked through and the cheese is melted and gooey.
  • Can I use different types of cheese and ham? Absolutely! Feel free to experiment with different types of cheese such as cheddar, mozzarella, or provolone and different types of ham such as smoked or honey-glazed. The choice of cheese and ham will impact the overall flavor profile of the dish.
  • Can I freeze the Pork Cordon Bleu? While it is possible to freeze the breaded and uncooked pork chops, it is recommended to cook them first for the best results. Cooked Pork Cordon Bleu can be frozen, but it may lose some of its crispness upon reheating.
  • Can I substitute the pork loin chops with chicken breasts? Absolutely! Make sure to follow the same instructions (flattening out the chicken, rolling, etc.).

Other Recipes from Cooking for One

This Pork Cordon Bleu recipe is the perfect combo of classic French cuisine and modern culinary twists, guaranteed to have you smiling. Plus, with variations and serving suggestions, you can personalize this dish to your liking and always have something new to look forward to!

slice of pork cordon blue with ham and cheese wrapped in pork

Pork Cordon Bleu

Pork chop filled with prosciutto, Swiss cheese, and sage, covered in breadcrumbs and baked.
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Main Course
Cuisine French
Servings 1 people

Ingredients
  

  • ¼ cup Italian breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • teaspoon garlic powder
  • ½ teaspoon dried sage
  • Salt and pepper
  • 1 8-ounce boneless pork filet flattened to ¼” thin
  • 1 thin slice of prosciutto
  • 1 thin slice Swiss cheese
  • tablespoon salted butter divided

Instructions
 

  • Heat the oven to 375° F (190° C).
  • Mix breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, sage, salt and pepper in a small bowl.
  • Top the pork filet with the prosciutto and cheese.
  • Fold the pork in half. Secure the ends with toothpicks if needed.
  • Melt 1 tablespoon of the butter in a medium-sized bowl. Coat the pork roll on all sides in butter.
  • Dredge the pork roll completely in the breadcrumb mixture gently patting as needed so that the crumbs adhere to all sides.
  • Place the pork roll in a greased baking dish and top with ½ tablespoon of butter cut into small pieces.
  • Bake for 30-35 minutes, until the internal temperature of the pork reaches 165 degrees F on an instant-read thermometer.
  • Remove the pork cordon bleu from the oven and let rest 5 minutes before serving.

Notes

SERVING SUGGESTION: Place on a bed of rice.
This recipe is in our cookbook, “Cooking for One – Not an Army,” along with other favorite recipes. It’s made for one, but you can easily double this recipe for company or leftovers! If you didn’t get a copy yet, our book is on Amazon right here!
NUTRITION:
Serving: 1serving | Calories: 660kcal | Carbohydrates: 34g | Protein: 52g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 926mg | Potassium: 315mg | Fiber: 1g | Sugar: 8g | Vitamin A: 956IU | Vitamin C: 1mg | Calcium: 403mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Keyword cooking for one, pork recipe
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