Chef Time!

Chef Time!

Wednesday, December 28, 2011

Pork Cordon Bleu????

We all know, seen and eaten Chicken Cordon Bleu. But how many have ever heard of Pork Cordon Bleu? Until just last year, I never heard or seen this dish. Now, it seems that I can't make it enough. I'll give you all the recipe here and I'll let you be the judge as to whether or not this is delicious.



Pork Cordon Bleu

1 ¼ lb. pork tenderloin
½ tsp. salt
½ tsp. black pepper
2 tbsp. flour
1 tsp. olive oil
4 (1 oz.) slices deli Swiss cheese, halved
4 (1 oz.) slices deli ham, halved
¼ c. dry white wine
¼ c. chicken broth
1 tsp. dried sage

Cut the pork diagonally across the grain into eight ¼ inch thick cutlets. Place the cutlets between sheets of wax paper and pound to a thickness of 1/8 inch. Season both sides of each cutlet with salt pepper. Sprinkle the flour onto a paper plate, lightly dredge the cutlets in the flour, shaking off excess.
Heat the oil a large nonstick skillet over medium-high heat. Sauté the pork 3 minutes, turn cutlets over and top each with a slice of ham and a slice of cheese. Add the wine and broth; bring to a boil. Boil, until liquid is reduced by half, about 3 minutes.
Sprinkle with sage. Place the cutlets on a platter and spoon the sauce on top.