Pork Cordon Bleu
Pork chop filled with prosciutto, Swiss cheese, and sage, covered in breadcrumbs and baked.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Resting Time 5 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine French
- 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
- 1 thin slice Swiss cheese
- 1½ tablespoon salted butter divided
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.
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
