This Pork Cordon Bleu is a nod to pork schnitzel. Instead of a simple breaded pork cutlet, it is enhanced with ham and creamy Havarti cheese.

Plate with pork cordon bleu and mashed potatoes. — *I participated in the National Pork Board Porksgiving program as a member of One2One Network. I received compensation but all opinions are my own.*

In the United States, Thanksgiving is that special day of the year when we gather with our families, break bread, and reflect upon the many things – and people – for which we are thankful. It is a wonderful time for us to also give back to those who have done so much for us.

To inspire people across the country to take the time to give and say thanks, the National Pork Board celebrates “Porksgiving” – a time for giving back (with pork) to those who give back – from November 2 through the end of the year. After all, there’s no better way to show someone how much you appreciate them than with a home-cooked meal made with pork.

About the special dish – instead of the typical meal this Thanksgiving, I created my version of Pork Cordon Bleu, which is a nod to pork schnitzel. But instead of a simple breaded pork cutlet, I wanted to enhance it by adding some ham and creamy Havarti cheese.

There are a few steps for making this elegant pork entree, but it is worth a little bit of effort. In under an hour, you can take 4 pork cutlets and turn them into a dinner to be thankful for.

Ingredients

For this tasty pork recipe, you need the following ingredients:

4 thick center-cut boneless pork chops
2 ½ cups panko bread crumbs
1 ½ teaspoons salt
1 egg
1 Tablespoon water
4 slices thin ham, lunch meat works well
4 slices creamy Havarti cheese
4 tablespoons honey Dijon mustard
oil for frying

How To Make Pork Cordon Bleu

Preheat your oven to 350 degrees.
Slice each pork chop in half as though to butterfly the meat, leaving the fatty end intact.
Next, combine the bread crumbs and salt in a shallow bowl and set aside.
Beat the egg and water in a shallow bowl and set aside.
Place 1 slice of cheese on top of a slice of ham and top with 1 tablespoon of mustard. Stuff the cheese and ham inside of a pork chop and crimp edges of meat using your fingers.
Dip the stuffed pork chop in egg and coat with bread crumbs. Repeat with the remaining ingredients.
Fry each chop for 3-4 minutes until golden brown, flipping over halfway. Remove from oil and drain on paper towels.
Next, bake the pork chops for 15 minutes or until a meat thermometer registers 145 – 160 degrees.
Allow the chops to rest for 3 minutes before serving.

Make sure you take the time to thank those who have done so much for you. Let them know how much you appreciate them. You don’t have to buy expensive gifts. Invite them over for a home-cooked meal.

Southern Pork Cordon Bleu

This Pork Cordon Bleu is a nod to pork schnitzel. Instead of a simple breaded pork cutlet, it is enhanced with ham and creamy Havarti cheese.

4 from 2 votes

Print Pin Rate

Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 20

Additional Time: 3

Total Time: 33

Servings: servings

Calories: 526kcal

Author: Lynda – Southern Kissed

Ingredients

4 thick center-cut boneless pork chops
2 ½ cups panko bread crumbs
1 ½ teaspoons salt
1 egg
1 Tablespoon water
4 slices thin ham lunch meat works well
4 slices creamy Havarti cheese
4 Tablespoons honey Dijon mustard
oil for frying

Instructions

Preheat oven to 350 degrees.
Slice each pork chop in half as though to butterfly the meat, leaving the fatty end intact.
Combine bread crumbs and salt in a shallow bowl and set aside.
Beat egg and water in a shallow bowl and set aside.
Place 1 slice of cheese on top of a slice of ham and top with 1 tablespoon of mustard. Stuff inside of pork chop and crimp edges of meat using your fingers.
Dip in egg and coat with bread crumbs. Repeat with remaining ingredients.
Fry each chop for 3-4 minutes until golden brown, flipping over half way. Remove from oil and drain on paper towels.
Bake for 15 minutes or until meat thermometer registers 145 – 160 degrees.
Allow to rest for 3 minutes before serving.

Notes

Tip: Pulse panko bread crumbs in blender to make a finer crumb.

Nutrition

Tried this Recipe? Share it Today!Mention @SouthernKissedBlog or tag #southernkissed!

Note: The National Pork Board advises using the following temperatures when preparing pork: cook pork chops, roasts and tenderloin to an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest. For ground pork, cook to an internal temperature of 160°F.

Pork Cordon Bleu on a plate with mashed potatoes and green beans

This season, take the time to say thanks to someone who gives back – whether it’s loved ones who make time for their local community, a neighbor in the military or a co-worker who volunteers. Whoever it is, show them your appreciation this Porksgiving by serving up a new pork recipe.

I hope you all have a wonderful Thanksgiving. And for those of you making Pork Cordon Bleu or other pork inspired dishes – Happy Porksgiving!