Pork Cordon Bleu

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.

Pork Cordon Bleu

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.

Pork Cordon Bleu

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.

Pork Cordon Bleu

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.

Pork Cordon Bleu

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.

Pork Cordon Bleu

Here’s to a refreshing new twist to a classic recipe!

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5 from 1 vote

Pork Cordon Bleu

Pork Cordon Bleu is a quick and easy recipe with creamy dijon and parmesan sauce!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Servings: 6
Calories: 518 kcal
Author: Shawn


  • 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

Optional garnish:

  • 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.


Calories: 518kcal | Carbohydrates: 24.5g | Protein: 48.3g | Cholesterol: 182.8mg | Sodium: 1723.4mg | Sugar: 3.4g | Vitamin A: 12IU
Keywords: bread crumbs, Ham, Pork, swiss cheese
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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
6 Responses
  1. Kate

    5 stars
    I made this last night and it was FANTASTIC! I used pancetta instead of ham and my husband absolutely loved it. I will definitely be making this again soon.

  2. Julia D.

    Oh! your Pork Cordon Bleu looks so yummy. I can hardly wait to try it since I just love pork. Since I am a household of one, I thought I could make and freeze the others for a different night.
    Thank you and I just love your blog site. You have the most wonderful recipes and your photography is so good that it’s almost as if I could cut a piece of it each time from my screen to taste (wish that was possible).

  3. Carol at Wild Goose Tea

    Wow I am glad you were inspired by Amanda! Pork is probably by favorite meat. This is an amazing way to prepare it. Very special. A crisp white wine—–some bluesy jazz playing—-candle light.
    I am THERE.

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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