Cal Mart Recipes
https://www.calmartnv.com/Recipes/Detail/4474/
Pork Cordon Bleu
Yield: 4 servings
Preparation Time: and Total Time: 20 min
Ingredients
| 4 | boneless pork chops, each about 4 ounces | ||
|
|
|||
| 2 | ounces | prosciutto or wafer-thin ham | |
|
|
|||
| 2 | ounces | Swiss cheese, cut into 2 1/4- inch 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 | |
|
|
|||
Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 361 | |
| Calories From Fat: | 117 | |
| Total Fat: | 13g | |
| Cholesterol: | 141mg | |
| Sodium: | 392mg | |
| Protein: | 38mg |
per Three-Ounce Serving:
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
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 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.
Recipe provided by Indiana Pork Producers Association
Please note that some ingredients and brands may not be available in every store.
Cal Mart Recipes
https://www.calmartnv.com/Recipes/Detail/4474/
Be the first to comment on this recipe!
Add a Comment Login