Quick and Easy Dinner Recipes


Pork Cordon Bleu with Baked Apple Slices Recipe


Pork Cordon Bleu with Baked Apple Slices Recipe

This is a great recipe to make to impress someone. It's delicious, and it looks like it requires a lot more time and effort than it actually does. Pork Cordon Bleu also has a fancy name, so it's sure to leave a good impression on whoever you serve it to!

Combining this Pork Cordon Bleu with baked apple slices will create a cozy, warming meal that fits perfectly into the fall season. Whether you're making this recipe to impress a date or your in-laws, it will work wonders for you. You might even get asked for the recipe!

For as fancy as this recipe seems, it also doesn't require tons of ingredients. If you opt to go without the baked apple slices and only make the Pork Cordon Bleu, your ingredients list shrinks even further. We recommend keeping the baked apple slices, though, as we think they really elevate the dish to a new level.

You can also make this recipe for just your family, if you want to treat them without spending tons of money or time. Everyone in your family will surely appreciate the deliciousness of this meal; they'll be asking you to make it again before you know it!

Pork Cordon Bleu with Baked Apple Slices

Baked Sliced Apples


2 cups sliced apples
½ cup sugar
¼ cup flour
3 Tablespoons butter
¼ cup water
½ teaspoon cinnamon


1. Place apples in 9×13 baking dish.

2. Mix sugar, flour, and butter until crumbly; sprinkle over apples.

3. Add water to the dish. Sprinkle cinnamon over top of apples.

4. Bake at 350 degrees F until done and slightly brown. Makes 4 servings.

While apples are baking, prepare Pork Cordon Bleu.

Pork Cordon Bleu


1 ¼ pounds pork tenderloin
½ teaspoon salt
½ teaspoon black pepper
2 Tablespoons flour
1 teaspoon olive oil
4 (1 ounce) slices deli Swiss cheese, halved
4 (1 ounce) slices deli ham, halved
¼ cup dry white wine
¼ cup chicken broth
1 teaspoon dried sage


1. Cut the pork diagonally across the grain into eight ¼ inch thick cutlets.

2. Place the cutlets between sheets of wax paper and pound to a thickness of 1/8 inch.

3. Season both sides of each cutlet with salt pepper.

4. Sprinkle the flour onto a paper plate; lightly dredge the cutlets in the flour, shaking off excess.

5. Heat the oil a large nonstick skillet over medium-high heat.

6. Sauté the pork 3 minutes, turn cutlets over and top each with a slice of ham and a slice of cheese.

7. Add the wine and broth; bring to a boil. Boil, until liquid is reduced by half, about 3 minutes.

8. Sprinkle with sage. Place the cutlets on a platter and spoon the sauce on top. Makes 4 servings.

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