Pork Cordon Bleu

4 boneless pork chops, each about 4 ounces
2 ounces proscuitto or wafer-thin ham
2 ounces Swiss cheese, cut into 2x1/4" rectangles
1 teaspoon dried thyme leaves
1/2 cup flour
1 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 10-12 minutes, turning frequently to brown all sides. Garnish with lemon wedges and parsley sprigs.

Makes 4 servings
Source: National Pork Board