Pork Cordon Bleu

This classic European dish usually served with chicken is simply irresistible with pork.

Recipe from Smithfield
  • 2   Smithfield Boneless Pork Chops, butterfly
  • 2   ounces prosciutto or wafer-thin Smithfield ham
  • 2   ounces Swiss cheese, cut into 2 x 1/4-inch pieces
  • 1   tablespoon dried thyme leaves
  • 1/2  cup flour
  • 1   egg beaten with 1 teaspoon water
  • 1/2  cup fine dry bread crumbs
  • 2   tablespoons butter
  • 1   lemon sliced into 4 wedges
  • 4   pieces of parsley
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Slice each butterfly chop in half. Between two pieces of plastic wrap pound each chop to 1/8-inch thickness. On each half chop place 1 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 8-10 minutes turning frequently to brown all sides. Garnish with lemon wedges and parsley.
Serving Suggestions
Serve with lightly steamed asparagus.
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