Pork Cordon Bleu


Fix the classic Cordon Bleu using boneless pork chops. Serve with elegant dish with Caesar salad, steamed asparagus and French bread.


  • 4 boneless pork chops (4 ounce each)
  • 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


  1. 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.
  2. 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.
Discover more recipes from Pork


Yummly User