Southern Pork Cordon Bleu
This pork cordon bleu recipe features breaded pork cutlets filled with savory ham and creamy Havarti cheese. It’s a comforting, classic-style dinner that works just as well for a weeknight meal as it does for a special occasion.
Gathering around the table has always been about more than the meal—it’s about sharing time, showing appreciation, and caring for the people who matter most. One of the simplest ways to do that is with a home-cooked dish made with intention.
This Pork Cordon Bleu is my elevated take on a classic pork cutlet, inspired by pork schnitzel but dressed up just enough to feel special. Instead of stopping at a simple breaded cutlet, I layered in savory ham and creamy Havarti cheese for extra richness and flavor.
While there are a few steps involved, this elegant pork entrée is absolutely worth the effort. In under an hour, four simple pork cutlets are transformed into a comforting, impressive meal—perfect for family dinners, special occasions, or anytime you want to serve something that feels a little extra without being overcomplicated.
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
Ingredients
Method
- 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.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!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.
You can learn more at PorkBeInspired.com. You can connect with the National Pork Board on Pinterest.
Last Bite
Leave a comment below and tell me—are you serving this pork cordon bleu for a weeknight dinner or saving it for a special occasion? If it earned a spot at your table, be sure to pin the recipe so it’s easy to find the next time you’re craving something a little extra.
what a great idea! Why have I never thought of doing Pork Cordon Bleu? Brilliant. Can’t wait to try this!