Crispy Stuffed Pork Chops with Spinach and Sun-dried Tomatoes

1. Preheat oven to 350 F.

2. In a small bowl combine spinach, ricotta, Boursin, mozzarella, Parmesan and sun-dried tomatoes. Season with salt and pepper.

3. Take each pork chop and pound it out to ¼ inch thickness. Spread an equal amount of the spinach mixture all over the chops leaving a small border around the edges. Roll each chop up and secure with toothpicks at the bottom.

4. Prepare the coating by beating the egg in a shallow dish. Using a separate plate for both the flour and breadcrumbs season each with salt and pepper. Dredge each pork chop on all sides through each. Start with the flour, then dredge it in the egg and finally dredge it in the breadcrumbs. Set aside on a plate.

5. Use a large sauté pan and heat oil over medium high heat. When oil is hot add the chops. Sear all sides of each pork chop until golden brown. Start with the bottom first and brown the sides as well. This will take about 1-2 minutes per side. Transfer to a sheet pan and bake in the oven for 10-15 minutes. Once pork is cooked through, remove from oven and let them sit for a few minutes before removing toothpicks and serving.