Recipe Categories
Meat 
Misc. Pork
Pork Chop

Lynn's  Cordon Bleu

4 boneless center cut pork chops 
2 ounces proscuitto 
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

Directions:
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 proscuitto 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.

There will come a time when you believe everything is finished. That will be the beginning.

- Louis L'Amour