Pork Cordon Bleu
Recipe from
Smithfield
This classic European dish usually served with chicken is simply irresistible with pork.
Ingredients
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2Smithfield Boneless Pork Chops, butterflysee savings
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2 ouncesprosciutto or wafer-thin Smithfield hamsee savings
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2 ouncesounces Swiss cheese, cut into 2x1/4-inch piecessee savings
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1 tablespoondried thyme leavessee savings
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1/2 cupfloursee savings
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1egg beaten with 1 teaspoon watersee savings
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1/2 cupfine dry bread crumbssee savings
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2 tablespoonsbuttersee savings
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1lemon sliced into 4 wedgessee savings
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4 piecesof parsleysee savings
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.
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