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Pork Cordon Bleu


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Rate this recipe 4.4/5 (10 Votes)


  • 1 lb pork tenderloin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 Tablespoons flour
  • 1 teaspoon olive oil
  • 4 slices Swiss cheese
  • 4 slices deli ham
  • 1/4 cup dry white wine
  • 1/4 cup chicken broth
  • 1 teaspoon dried sage


Adapted from


Step 1

1. Cut the pork diagonally across the grain into eight 1/4 inch thick cutlets. Place the cutlets between sheets of wax paper and pound to a thickness of 1/8 inch. Season both sides of each cutlet with salt pepper.

2. Place the flour into a shallow dish and lightly dredge the cutlets in the flour, shaking off excess.

3. Heat the oil a large nonstick skillet over medium-high heat. Sauté the pork 3 minutes, then turn cutlets over and top each with a slice of ham and a slice of Swiss cheese (halved if necessary).

4. Add the wine and chicken broth; bring to a boil. Boil, until liquid is reduced by half...about 3 minutes.

5. Sprinkle with sage. Place the cutlets on a platter and spoon the sauce on top if desired.

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