Pork Cordon Bleu Recipe
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Pork Cordon Bleu

4 boneless center cut pork chops
2 ounces prosciutto
2 ounces Swiss cheese, cut into 2x1/4" rectangles
1/2 cup fine dry bread crumbs
2 teaspoons butter
1 teaspoon dried thyme leaves
1/2 cup flour
1 egg, beaten with 1 teaspoon water

1. Slice each boneless center cut chop lengthwise almost in half to butterfly.

2. Between two pieces of plastic wrap, pound each butterflied pork chop to 1/8 inch thickness.

3. On half of each pork chop, place 1/2 ounce prosciutto and 1 piece of cheese. Sprinkle with 1/4 teaspoon thyme. Roll pork chops to enclose filling. Coat with flour, dip in egg wash and roll in bread crumbs.

4. In large frying pan, melt butter.

5. Add pork chops to frying pan and cook 10 to 12 minutes, turning frequently to brown all sides.

6. Garnish with lemon wedges and parsley sprigs.

Makes 4 chops


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