Pork Cordon Bleu
Recipe from Smithfield

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

Pork Cordon Bleu

by 4  people

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  • 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 
  • 1   
    egg beaten with 1 teaspoon water
  • 1/2  cup 
    fine dry bread crumbs
  • 2   tablespoons 
  • 1   
    lemon sliced into 4 wedges
  • 4   pieces 
    of parsley
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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