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
Roll chops to enclose filling. Coat with flour dip in egg wash and roll in bread crumbs.
Serve with lightly steamed asparagus.
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