Pork Cordon Bleu
Recipe from Smithfield

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


Pork Cordon Bleu

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Ingredients
  • 2 
    Smithfield Boneless Pork Chops, butterfly
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  • 2  ounces
    prosciutto or wafer-thin Smithfield ham
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  • 2  ounces
    ounces Swiss cheese, cut into 2x1/4-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
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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
Serve with lightly steamed asparagus.
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