Kitchen Guy's
Pork Cordon Bleu

Contact Chef Jim Gray

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Here's what you need:
4 inch-thick pork chops, boneless
2 ounces prosciutto (Italian ham)
2 ounces Swiss cheese slices cut into 2 x 1/4 rectangles
1 teaspoon thyme, dried
1/2 cup flour
 1 large egg beaten and thinned with water
1 teaspoon water
1/2 cup seasoned bread crumbs
2 teaspoons unsalted butter

 

Here's how to make it:

Slice each chop lengthwise until 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 ounce prosciutto and 1 piece of cheese.

Sprinkle with 1/4 tsp. thyme. Roll chops to enclose filling. Coat with flour, dip in egg wash and roll in bread crumbs.

In a 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.

Send your questions and comments to me at chefjim@kitchenguy.biz