4 (4 ounce) boneless pork chops
2 ounces prosciutto or wafer-thin ham
2 ounces Swiss cheese, cut into 2 x 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

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 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.

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.

Serves 4.