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

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-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

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 to 12 minutes, turning frequently to brown all sides. Garnish with lemon wedges and parsley sprigs.

Makes 4 servings.

Nutrition Facts
Calories 371 calories
Protein 32 grams
Fat 16 grams
Sodium 405 milligrams
Cholesterol 135 grams
Saturated Fat 7 grams
Carbohydrates 23 grams
Fiber 1 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.

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