Pork Cordon Bleu Recipe

Name: Pork Cordon Bleu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pork loin medallions, butterflied, flattened slightly; 1 tablespoon fresh thyme leaves finely chopped; 4 slices pancetta; 4 slices swiss cheese; 1/4 cup seasoned flour; 1 egg lightly beaten; 1/2 cup dried breadcrumbs; 2 tablespoons olive oil; relish Tomato; 1 tablespoon olive oil; 1 red onion chopped; 1 clove garlic minced; 13 1/2 ounces diced tomatoes; 1/3 cup brown sugar; 1/4 cup red wine; 1/4 cup malt vinegar; salad arugula, to serve

Servings: persons

4 pork loin medallions, butterflied, flattened slightly
1 tablespoon fresh thyme leaves finely chopped
4 slices pancetta
4 slices swiss cheese
1/4 cup seasoned flour
1 egg lightly beaten
1/2 cup dried breadcrumbs
2 tablespoons olive oil
relish Tomato
1 tablespoon olive oil
1 red onion chopped
1 clove garlic minced
13 1/2 ounces diced tomatoes
1/3 cup brown sugar
1/4 cup red wine
1/4 cup malt vinegar
salad arugula, to serve

1
Preheat oven to 350u00b0F.
2
Lay out pork on a clean work surface. Season and sprinkle with thyme. Arrange pancetta and cheese over top then fold over to close. Dust lightly with flour then dip in egg and coat with breadcrumbs. Chill for 15 mins.
3
Meanwhile, to make the tomato relish, heat olive oil in a saucepan over high heat. Saute onion and garlic for 1-2 mins, until tender. Add tomatoes, sugar and vinegar. Season. Bring to a boil, stirring, then reduce heat to low and simmer for 25-30 mins, until thickened. Let cool.
4
Heat olive oil in a large frying pan over high heat. Cook pork for 2 mins per side, until golden brown. Transfer to oven and bake for 5-10 mins. Serve with tomato relish and arugula salad.

1149

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 pork loin medallions, butterflied, flattened slightly, 1 tablespoon fresh thyme leaves finely chopped, 4 slices pancetta, 4 slices swiss cheese, and more.

Yes, Pork Cordon Bleu falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pork Cordon Bleu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions