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  • Writer's pictureNicole Kuhn

Pork Cordon Bleu





  • 1 1/2 lb. pork tenderloin

  • 8 (1 oz.) slices Swiss cheese

  • 1/2 lb. deli sliced ham

  • Salt and Pepper

  • 1/4 cup vegetable or canola oil

  • 1/2 cup flour

  • 1 tsp garlic powder

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1 egg, lightly beaten

  • 1/2 cup panko bread crumbs


For the pork:

  • Preheat oven to 400 degrees F.

  • Cut the pork tenderloin into 4 equal size pieces. Sandwich the pieces between two sheets of wax paper or parchment paper and use a meat mallet or heavy rolling pin (we used a cast iron skillet) to pound the pork tenderloin pieces into thin steaks (about 1/4 inch thick).

  • Season with salt and pepper, then place two slices of Swiss cheese on top of each steak to cover it. Fold over the pork to enclose the cheese.

  • Add 1/4 cup of vegetable oil to a large oven safe skillet or dutch oven and heat over medium high heat.

  • In a small bowl whisk together 1/2 cup of flour, 1 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Place the beaten egg in another small bowl, and the Italian bread crumbs in a third small bowl.

  • Carefully pick up the stuffed pork and lightly coat each side in the flour mixture, then dip in the egg mixture, followed by the panko bread crumbs to coat.

  • Once the oil is hot, place the pork in the skillet and cook for 2 to 3 minutes per side to form a golden brown crust. Place the skillet into the oven for an additional 7 to 10 minutes or until cooked through.

For the sauce:

  • While the pork is finishing cooking, prepare the sauce by melting 2 tbsp of butter in a skillet over medium heat.

  • Whisk in the flour, then gradually whisk in the milk and 1 tsp of chicken boullion until smooth and it begins to thicken slightly (about 3 to 5 minutes).

  • Remove from heat and stir in 1/2 cup Parmesan cheese, 2 tbsp of Dijon mustard, 1 tsp of Worcestershire sauce, & salt and pepper, whisking until smooth and creamy.

  • Serve hot over the pork.

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