Pork chops stuffed with spinach, goat's cheese and sun-dried tomatoes recipe | delicious. magazine

Ingredients

• Olive oil
• 1 very finely chopped shallot
• 1 crushed garlic clove
• 40g spinach, blanched in boiling water and excess liquid squeezed out
• 30g roughly chopped sun-dried tomatoes
• Finely grated zest of 1 lemon
• 50g soft goat’s cheese
• 2 British free-range bone-in pork chops
• 1 lightly beaten large free-range egg
• 60g dried breadcrumbs
• Vegetable oil
• Baby leaf salad and lemon wedges, to serve