Prep Time: 15 Minutes
Cook Time: 10 to 12 Minutes
Ready In: about 25 Minutes
Makes 4 chops
4 boneless center cut
2 ounces prosciutto
2 ounces Swiss cheese, cut into 2x1/4" rectangles
1/2 cup fine dry bread crumbs
2 teaspoons butter
1 teaspoon dried thyme leaves
1/2 cup flour
1 egg, beaten with 1 teaspoon water
1. Slice each boneless
center cut chop lengthwise almost in half to butterfly.
2. Between two pieces of plastic
wrap, pound each butterflied pork chop to 1/8 inch thickness.
3. On half of each pork chop,
place 1/2 ounce prosciutto and 1 piece of cheese. Sprinkle with
1/4 teaspoon thyme. Roll pork chops to enclose filling. Coat
with flour, dip in egg wash and roll in bread crumbs.
4. In large frying pan, melt
5. Add pork chops to frying pan
and cook 10 to 12 minutes, turning frequently to brown all sides.
6. Garnish with lemon wedges
and parsley sprigs.