Pork Cordon Bleu is a French dish made from pork tenderloin. In addition to protein, fat, and vitamins, pork ribs also contain a large amount of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly. Basic introduction Chinese name: Cordon Bleu Pork Chops Main Ingredients: Pork Tenderloin Category: French Cuisine Taste: Mellow Required Ingredients, Preparation Methods, Eating Instructions, Required Ingredients Pork tenderloin, cheese, flour, eggs, bread flour, butter, olives Oil preparation method 1. Cut the large piece of tenderloin into pork chop-sized pieces. I cut it in half from the middle of the transverse side. Then lay the meat flat on the cutting board and tap it evenly with the back of a knife, tapping both sides of the meat. This is called "cutting the tendons", which means cutting off the tendons on the meat will prevent the steak from shrinking during frying. The best tool for pounding is a meat mallet. The knife I have at home is relatively thin and can easily turn into meat sauce when pounded, so it is impossible to pound the steak very thin. 2. Cut the bacon slices into pieces slightly smaller than the steak size, and the same with the cheese, so that the cheese will not flow out during frying. Bacon can also be replaced with ham, depending on personal preference. Don't choose cheese that's too soft, I'll just buy it for pizza. Since I cut the cheese lengthwise, I didn't cut it into square slices, so I just cut it into strips. Spread the bacon and cheese on one steak and top it with the other. Seal all sides with flour and tap the edges with the back of a knife to make a tight fit. 3. Coat both sides of the wrapped steak with: flour, eggs, and breadcrumbs. 4. Place a small piece of butter on the pan and pour in olive oil (ordinary cooking oil can also be used). Butter can make the fried pork chops have a richer milky flavor. After the oil is hot, fry the pork chops that have been coated with flour. In fact, this pork chop is fried. I don’t like it too oily, so I changed it to half-fried and half-fried. When one side becomes golden brown, flip over and fry the other side. It will take about ten minutes to cook. 5. Load the plate. For good looks, the sides of the plate were decorated with cauliflower and cherry tomatoes. Lettuce is also placed under the pork chop so that it will not be too greasy when eaten with the vegetables. Drizzle the salad dressing and lemon juice over the pork chops for even more flavor. I happened to have some red wine left at home and it was a perfect match. It's really too bourgeois. Precautions for consumption: Pork contains vitamin B1. If you eat meat with a little garlic, it can extend the time that vitamin B1 stays in the human body. This plays an important role in promoting blood circulation, eliminating physical fatigue as soon as possible, and enhancing physical fitness. It is not advisable to eat too much pork, especially fatty meat. Eating more will help heat up the body, causing the body to accumulate fat, become obese, or increase blood lipids, leading to atherosclerosis, coronary heart disease, high blood pressure, etc. Therefore, it should be used with caution or contraindication for obesity, hyperlipidemia, coronary heart disease, and hypertension.