Pork Cordon Bleu
Recipe from Smithfield

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



by 4  people


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Ingredients
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    2   
    Smithfield Boneless Pork Chops, butterfly
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    2   ounces 
    prosciutto or wafer-thin Smithfield ham
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    2   ounces 
    Swiss cheese, cut into 2 x 1/4-inch pieces
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    1   tablespoon 
    dried thyme leaves
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    1/2  cup 
    flour
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    1   
    egg beaten with 1 teaspoon water
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    1/2  cup 
    fine dry bread crumbs
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    2   tablespoons 
    butter
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    1   
    lemon sliced into 4 wedges
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    4   pieces 
    of parsley

Directions
1.
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.
2.
Roll chops to enclose filling. Coat with flour dip in egg wash and roll in bread crumbs.
3.
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

1.
Serve with lightly steamed asparagus.
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