Pork Cordon Bleu

12 boneless pork chops
6 slices swiss cheese
6 slices ham
flour
1 egg beaten
2 Tbsps water
1 1/2 ckups cracker crumbs
oil for frying
1 can golden mushroom soup
1/3 cup heavy cream

Pound meat slices until very thin. Top 6 of the slices with a slice of cheese and a slice of ham cut slightly smaller than the meat. Top with remaining meat slices. Press together.

Dip the meat carefully into flour on both sides, then dip into egg beaten with water. Dip into crumbs, pressing firmly to make crumbs adhere.

Fry slowly in oil, about 45 minutes, so pork has time to cook through and is richly browned. Drain on paper towel.

In a saucepan, combine soup and cream; heat until bubbly. Serve pork topped with sauce.