To make the stuffing, heat oil in large fry pan, add onion, bring to boil, cover and transfer to simmering oven for about 20 minutes until tender. Return pan to boiling plate, add mushrooms and stir-fry for 2-3 minutes add spinach and cook for further few minutes until just wilted. Add breadcrumbs, salt and pepper, stir well and set aside to cool.
Brush the chops on each side with little oil, season with salt and pepper, arrange on baking sheet, slide onto floor of roasting oven for about 8 minutes. Turn them over and cook again for further 8 minutes until golden brown on each side.
Spoon one tablespoon of the stuffing mixture on top of each chop and top with slice of cheese. Return to the top set of runners of roasting oven for about 5 minutes until the cheese has melted.
Meanwhile, heat a little oil in small non-stick fry pan, put remaining stuffing into pan and press down so level like a thick pancake. Fry the stuffing for about 5 minutes until the underside is brown and crisp. Transfer the pan to the top set of runners of roasting oven for about 3-4 minutes until brown on top. Turn upside down on to a plate and cut into wedges to serve with the pork.
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