Pork Rolls Cordon Bleu

Yummy!  This was the first recipe that I made that was specifically a Weight Watchers recipe and it did not disappoint.  I have been hesitant to cook with wine because I’ve had bad experiences with sauces that are wine based, but this was amazing.  The sauce thickened up nicely and the cheese was ozzing out the ends of the pork roll.  Really, this was a great dish. 

I paired it with some fettuccini noodles cooked with Italian seasoning and garlic, then I added a little bit of grated parmesan.  The broccoli is just plain old broccoli steamed with salt and pepper.

Pork Rolls Cordon Bleu 4 servings – 5 WW Points each

Ingredients 2 1/2 pounds pork cutlets, raw 4 (1-oz) slices reduced sodium ham 2 (1-oz) slices reduced-fat Swiss cheese, halved 3 tablespoons plain dry bread crumbs 1 tablespoon reduced-calorie mayonnaise 1/4 cup dry white wine 1/4 cup reduced-sodium chicken broth 1 teaspoon butter

Preparation Top each cutlet with a slice of ham and then half a slice of cheese.  Roll up jelly-roll fashion and secure with toothpicks.

Spread the breadcrumbs on a plate or sheet of wax paper.  Brush the pork rolls with mayonnaise; dip in the crumbs, pressing down to coat.

Spray a large non-stick skillet with non stick spray and set over medium-high heat.  Add the pork rolls and saute until browned all over, about 5 minutes.  Add the wine, broth and butter; bring to a boil.  Cover, reduce the heat and simmer until the pork is heated through and sauce thickens, about 5 minutes longer.

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