This Pork Cordon Bleu is served with a lemon pan sauce and is just as delicious as its chicken counterpart. Quick and easy, it’s perfect for a weeknight meal, or special enough for entertaining.

Pork Cordon Bleu


A fabulous thin pork chop recipe, this pork Cordon Bleu, starts with easy, fast fry boneless pork loin cutlets. These thin pork chops are tailor made for pounding and rolling, as they start thin.

This easy pork gets pounded thin, then rolled with ham and Swiss cheese. Follow up with a quick breading, that is quickly pan seared, then finished in the oven, to lovely crispy outside, melted cheese inside goodness. And to top it all off, the hot pan is quickly deglazed with some butter and lemon juice, for an easy and delicious lemon pan sauce.

Ingredients and Substitutions

Pork – this pork cordon bleu starts with thin pork chops, also known as “fast fry” pork. As it starts out thinner than regular pork chops, it only needs a little pounding to thin enough to roll.

Swiss Cheese Slices – sliced Swiss cheese makes this easy to make, but you could also use shredded Swiss cheese.

Ham – deli ham is all you need for this cordon bleu.

Bread Crumbs – seasoned dried bread crumbs are easily found in cartons, usually in the bread section of the grocery store.

Recipe Tips

A meat tenderizer is the easiest and best way to pound your pork pieces, but no fear if you don’t have one. Grab your cast iron skillet or other heavy pan and pound it using the edge and bottom of the pan. You’ll want to pound your pork as thin as possible, without going so far that it falls apart.

Starting with an oven-proof skillet, such as a cast-iron or oven-proof stainless steel skillet makes this dish one-pan easy. If you don’t have an oven-proof skillet, you can transfer the pork to another oven-safe dish for the oven portion.


Switch up the Ham and Swiss filling with Turkey and Havarti or Prosciutto and Buffalo Mozzarella. Tuck a bit of spinach, or basil or sun dried tomatoes in there. Or maybe some shredded apple. There are lots of ways to make it your own!

Pork Cordon Bleu with Lemon Pan Sauce

Serving Suggestions

Serve with a simple side salad or go for roast potatoes and a green vegetable.

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pork cordon bleu on serving platter with fork

Get the Recipe: Pork Cordon Bleu with Lemon Pan Sauce

Just as delicious as its chicken counterpart, this Pork Cordon Bleu is breaded, filled with ham and Swiss cheese and topped with an easy lemon pan sauce.
5 stars from 5 ratings
Prep Time: 5 minutes
Cook Time: 15 minutes
Resting Time: 20 minutes
Total Time: 20 minutes
Yield: 2 servings



  • 2 thin boneless fast-fry pork loin cutlets
  • Salt and freshly ground pepper
  • 2 teaspoons grainy Dijon mustard
  • 2 slices Swiss cheese, or Gruyere
  • 2 slices deli ham


  • 1/4 cup flour, with a pinch of salt and pepper
  • 1 large egg, lightly beaten
  • 1/2 cup seasoned bread crumbs


  • 3 Tablespoons unsalted butter
  • Juice from 1/2 lemon
  • 2 Tablespons chopped parsley
  • 3 Tablespoons chicken stock, or a splash of wine


  • Pound the pork cutlets with a meat tenderizer or the bottom of a heavy pan until very thin. Season with salt and pepper, then divide the grainy mustard between the two cutlets and spread evenly over the surface. Place a piece of ham over the cutlet, then a piece of Swiss cheese. Roll up tightly and insert a short skewer or toothpick through it to keep it rolled. Place on a plate and refrigerate for 20 minutes.
  • Preheat oven to 350F.
  • Prepare 3 plates, with flour on one plate, egg on the second and bread crumbs in the third.
  • Once chilled, coat rolls first in flour, then egg, then in the bread crumbs, pressing them onto the roll to secure.
  • Heat a thin layer of oil in an oven-proof skillet over medium heat. Fry rolls until golden brown on all sides. Place skillet into preheated oven and cook for 8 minutes.
  • Remove from oven and remove pork to a platter. Place the skillet onto a burner over medium heat. Add butter and cook, stirring, until it starts to turn golden brown. Add the lemon juice and stir. Add the parsley and chicken stock. Cook, stirring, another 30 seconds then remove from heat.
  • To serve, cut pork rolls in half in the centre, diagonally. Spoon pan sauce over-top.


Recipe is "for two". Use the scaling buttons in the Recipe Card to double or triple the recipe, as needed.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Cuisine: American, Canadian
Course: Main Course
Serving: 1serving, Calories: 541kcal, Carbohydrates: 35g, Protein: 23g, Fat: 34g, Saturated Fat: 18g, Cholesterol: 171mg, Sodium: 909mg, Potassium: 224mg, Fiber: 2g, Sugar: 2g, Vitamin A: 940IU, Vitamin C: 0.8mg, Calcium: 294mg, Iron: 2.8mg
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