2 ounces prosciutto, OR wafer thin ham
2 ounces Swiss cheese, cut into 2 x 1/4″ rectangles
1 teaspoon dried thyme
1/2 cup flour
1 egg, beaten with 1 teaspoon water
1/2 cup bread crumbs, fine
2 teaspoons butter
Slice each chop lengthwise almost in half to butterfly. Between two pieces of plastic wrap, pound each butterflied chop to 1/8-inch thickness. On half of each chop, place 1/2-ounce proscuitto and 1 piece of cheese. Sprinkle with 1/4 teaspoon thyme. Roll chops to enclose filling. Coat with flour, dip in egg wash and roll in bread crumbs.
In large frying pan, melt butter. Add pork and cook 10-12 minutes, turning frequently until cooked through and browned on all sides. Garnish with lemon wedges and parsley sprigs.
Fix the classic Cordon Bleu using boneless pork chops. Serve with elegant dish with Caesar salad, steamed asparagus and French bread.
Protein: 32 grams
Fat: 16 grams
Sodium: 405 milligrams
Cholesterol: 135 milligrams
Saturated Fat: 7 grams
Carbohydrates: 23 grams
Fiber: 1 grams
Refrigerate leftover pork as soon as possible.
Recipe from: PorkBeInspired.com