Pork Cordon Bleu
Prepare the classic Cordon Bleu using boneless pork chops. Serve this elegant dish with a Caesar salad, steamed asparagus and French bread.
4 boneless pork chops, each about 4 ounces
2 ounces proscuitto or wafer-thin ham
2 ounces Swiss cheese, cut into 2 x 1/4-inch rectangles
1 teaspoon dried thyme leaves
1/2 cup all-purpose flour
1 large egg, beaten with 1 teaspoon water
1/2 cup fine dry bread crumbs
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 to 12 minutes, turning frequently to brown all sides.
- Garnish with lemon wedges and parsley sprigs.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 371 calories;Protein: 32 grams; Fat: 16 grams; Sodium: 405 milligrams; Cholesterol: 135 milligrams; Saturated Fat: 7 grams; Carbohydrates: 23 grams; Fiber: 1 gram.
Recipe and photograph provided courtesy of National Pork Board.