Pork Cordon Bleu

Ingredients

• 4 (4 ounce) boneless pork chops
• 2 ounces prosciutto or wafer-thin ham
• 2 ounces Swiss cheese, cut into 2 x 1/4 inch rectangles
• 1 teaspoon dried thyme leaves
• 1/2 cup all-purpose flour
• 1 egg, beaten with 1 teaspoon water
• 1/2 cup fine dry bread crumbs
• 2 teaspoons butter

Instructions

1. 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.
2. In large frying pan, melt butter. Add pork and cook for 10 to 12 minutes, turning frequently to brown all sides.
3. Garnish with lemon wedges and parsley sprigs.

Yield: 4 servings

Attribution

Recipe and photo used with permission from: National Pork Board