Title: Classic Pork Cordon Bleu: A Delight for Every Palate

Place the pork chops between two pieces of plastic wrap or parchment paper and pound them to an even thickness, about 1/4 inch thick. Season with salt and pepper on both sides.

Assemble the Cordon Bleu:
Lay a slice of ham and a slice of cheese on each pork chop. Roll the pork around the ham and cheese tightly, securing the edges with toothpicks to keep the filling inside.

Bread the Pork Rolls:
Set up a breading station: place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third. Dredge each pork roll in the flour, dip it in the egg, and then coat it in breadcrumbs.

Fry the Cordon Bleu:
Heat the olive oil and butter in a large skillet over medium heat. Once hot, carefully add the pork rolls to the skillet. Fry for about 4-5 minutes per side, until golden brown and crispy. The internal temperature of the pork should reach 145°F (63°C).

Rest and Serve:
Once cooked, remove the toothpicks and let the Cordon Bleu rest for a few minutes before serving.

Serve:
Serve your classic Pork Cordon Bleu with a side of mashed potatoes, steamed vegetables, or a simple salad for a complete meal.

Serving and Storage Tips:

 Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.