Directions

• Preheat oven to 375° F.
• Squeeze water out of spinach and place in a large bowl.
• Add cream cheese, mozzarella cheese, Parmesan cheese, salt & pepper. Mix well.
• Butterfly pork chops to form a pocket.
• Place approximately 2 ounces of stuffing in each pork chop.
• Mix eggs and milk in shallow pan. Place flour in one pan and Panko crumbs in another.
• Dip pork chop in flour, then egg mixture and then in Panko crumbs.
• Dip back in egg mixture and then in Panko crumbs once more.
• Place pork chops in lightly oiled fry pan and cook until golden brown on both sides.
• Remove from pan and place in lightly oiled baking dish.
• Cook approximately 30 minutes.