Best 4 Cheesy Pork Cordon Bleu Recipes

CORDON BLEU PORK CHOPS

Steps:

• Cut a pocket in each chop. Combine the next 10 ingredients. Reserve 1/2 cup for basting and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container. Add pork and turn to coat. Seal bag or cover container; refrigerate overnight, turning meat occasionally. , Place a cheese slice on each slice of ham; roll up jelly-roll style. Drain pork and discard marinade in bag. Insert a ham/cheese roll in each pocket; secure with soaked toothpicks. , Grill, covered, over medium heat, for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with reserved marinade. Let meat stand for 5 minutes before serving. Discard toothpicks.

CHEESY PORK CORDON BLEU

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Cut the pork tenderloin into 6 equal parts.
• Sandwich each piece between two sheets of wax paper or parchment paper.
• Using a rolling pin, pound each pork tenderloin until thin steaks.
• Season with salt and pepper.
• Place grated parmesan on each piece.
• Divide the pepperoni slices into 6 servings and carefully lay down each piece of port.
• Fold over the steak to enclose the cheese and the pepperoni slices.
• 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.

CHEESY CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 375.
• Spray 9 x 13 pan with non-stick cooking spray.
• Combine cooked chicken, cooked ham and mozerella cheese in a large bowl. Set aside.
• In a large sauce pan, melt butter. Add flour to make paste and cook for 2 minutes.
• Add 2 cups milk, heat to a boil, stirring constantly.
• Remove from heat and add ground mustard and nutmeg.
• Pour sauce over chicken mixture, coat well.
• Transfer into prepared pan.
• Bake uncovered for 45 minutes or until top is bubbly and brown.

CHEESY PORK CORDON BLEU

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Cut the pork tenderloin into 6 equal parts.
• Sandwich each piece between two sheets of wax paper or parchment paper.
• Using a rolling pin, pound each pork tenderloin until thin steaks.
• Season with salt and pepper.
• Place grated parmesan on each piece.
• Divide the pepperoni slices into 6 servings and carefully lay down each piece of port.
• Fold over the steak to enclose the cheese and the pepperoni slices.
• 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.