Pork Cordon Blue
Posted by Tuddles Thur 14 Jul 2005 5:47 am
12 pork tenderloin slices, 1/2 inch thick or thin sliced center cut pork
chops with bone removed
6 slices Swiss cheese
6 slices smoked ham
1 egg, well beaten
1 1/2 cups cracker crumbs
oil or shortening
Pound meat slices until very thin. Top six of the slices with a slice of cheese
and smoked ham that has been rolled up and slightly smaller than the size of the
pounded pork. Roll the ham and cheese into the pounded pork and top wit the
remaining slices of pork to enclose the ham and cheese inside the pork. Press
together. Dip meat carefully into flour on all sides, then into beaten egg on
all sides. Dip into cracker crumbs, pressing firmly to make crumbs adhere. Fry
in oil or shortening over medium - high heat and brown all sides of the meat.
Reduce heat to low and add 2 Tablespoons of water to the oil, cover and simmer
45 minutes until tender. Remove cover the last two minutes to crisp rolls
Drain on absorbent paper.
1 to 2 cans (10 1/2 oz) Condensed Golden Mushroom Soup
1/3 to 2/3 cup heavy cream
In a saucepan combine soup and cream; heat until bubbly. Serve pork cordon blue
topped with sauce.