Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

This is very good and the filling is what makes the dish.  You will need to finish cooking the pork in the oven until it is done so keep that in mind otherwise your pork with be raw if you follow the recipe.  Learned out the hard way the first few times I make this dish.

Total Time:
27 min
Prep:
15 min
Cook:
12 min
Yield:4 servings
Level:Easy

Ingredients
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving
Directions
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Recipe From Giada