For those nights when you just need to give chicken a rest, this Pork Cordon Bleu with a creamy dijon and parmesan sauce is a quick and easy recipe you’ll turn to over and over again.
Yay for pork!
I don’t think I share enough pork recipes on my site, and that’s a shame, because I love pork.
I actually have 15 delicious pork recipes in my cookbook that I seriously can’t wait for you guys to try. But for now, here is this gorgeous dinner recipe.
I took a pork tenderloin and divided it into 4 equal parts, then I pounded them thin to make room for lots of ham and swiss cheese.
This would be a fantastic way to use up any leftover ham you have in the fridge, or just use deli ham.
Either way works great.
Last week I was checking out my friend Amanda’s amazing blog, and reading all about her recent trip to Germany. She shared a photo of this breaded pork that was stuffed with ham and cheese. Obviously that instantly made me want to jump in the kitchen and create my own.
It wasn’t hard to do.
With a simple flour, egg, breadcrumb combo, the whole thing was done in less than 30 minutes!
Yes, even the sauce!
OMG – that sauce. It’s a creamy dijon and parmesan sauce that seriously puts this dish over the top.
Here’s to a refreshing new twist to a classic recipe!
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 Sauce:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- 1 chicken bouillon cube, this is what I prefer to use
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp dijon mustard
- 1 tsp Worcestershire sauce, or soy sauce if you are in a pinch
- 1/2 cup grated parmesan cheese
- chopped parsley
- 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 (or a heavy pan) 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. Divide the ham between each steak and then fold over the pork to enclose the ham and 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 panko 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 the butter in a skillet over medium heat. Whisk in the flour, then gradually whisk in the milk and bouillon cube until smooth and it begins to thicken slightly (about 3 to 5 minutes).
- Remove from heat and stir in the remaining sauce ingredients, whisking until smooth and creamy. Serve hot over the pork and garnish with chopped parsley and freshly cracked black pepper if desired.