Pork Cordon Bleu

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

Recipe from Smithfield
Ingredients
  • 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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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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