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Southern Pork Cordon Bleu

Southern Pork Cordon Bleu

Move over chicken. Pork takes on cordon bleu in this delicious version of a great traditional dish.


  • 4 thick-cut boneless New York (top loin) pork chops
  • 2 1/2 cups panko bread crumbs
  • 1 1/2 teaspoons salt
  • 1 egg
  • 1 tablespoon water
  • 4 thin slices ham
  • 4 slices Havarti cheese
  • 4 tablespoons honey Dijon mustard
  • Oil for frying
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  1. Heat oven to 350 degrees F.
  2. Slice each pork chop in half as though to butterfly the meat, leaving the fatty end intact.
  3. Combine bread crumbs and salt in a shallow bowl and set aside. Beat egg and water in a shallow bowl and set aside.
  4. 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.
  5. Dip in egg and coat with bread crumbs. Repeat with remaining ingredients.
  6. Fry each chop for 3-4 minutes until golden brown, flipping over half way. Remove from oil and drain on paper towels.
  7. Bake for 15 minutes or until meat thermometer registers the internal temperature of the pork to be between 145 - 160 degrees F.
  8. Allow to rest for 3 minutes before serving.

Yield: 4 servings | Prep Time: 10 min | Cook Time: 25 min

Recipe courtesy of Lynda Self from Southern Kissed.

Recipe and photo credit: National Pork Board -

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