Total Time
Prep 20 mins
Cook 12 mins

An elegant dish from the National Pork Board.

Ingredients Nutrition


  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.
  2. On half of each chop, place 1/2 ounce prosciutto 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.
  3. 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.