Shelly's Recipe

PORK CORDON BLEU

Category: Pork - Chops and Steaks

4 boneless pork chops, each about 4 oz
2 oz proscuitto or wafer-thin ham
2 oz Swiss cheese, cut into 2 x 1/4-inch rectangles
1 tsp dried thyme leaves
1/2 cup flour
1 large egg, beaten with 1 tsp water
1/2 cup fine dry bread crumbs
2 tsp 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-oz proscuitto and 1 piece of cheese. Sprinkle with 1/4 tsp 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. Serves 4