2 ounces Swiss cheese, cut into 2 x 1/4-inch rectangles
1 teaspoon dried thyme leaves
1/2 cup flour
1 egg, beaten with 1 teaspoon water
1/2 cup fine dry bread crumbs
2 teaspoons butter
Slice each chop lengthwise almost in half to butterfly. Between two pieces of
plastic wrap, pound each butterflied chop to 1/8-inch thickness. On half of each
chop, place 1/2 ounce prosciutto and 1 piece of cheese. Sprinkle with 1/4 teaspoon
thyme. Roll chops to enclose filling. Coat with flour, dip in egg wash and roll
in bread crumbs.
In large frying pan, melt butter. Add pork and cook 10 to 12 minutes, turning
frequently to brown all sides.
Garnish with lemon wedges and parsley sprigs.
Yield: 4 servings
Recipe and photo credit: National Pork Board - porkbeinspired.com