"a delicious blend of natural flavors produce a moist and tender chop you will really enjoy. Served with a side of linguine con olio e aglio (linguine with garlic and oil) and a loaf of good Italian bread for sopping juices. I doesn't get any better."
Brown bacon pieces in skillet until crispy, remove with slotted spoon and place on paper towels to cool. Add peppers, onions and garlic to bacon drippings and saute on med heat till just tender, add spinach and stir until just wilted remove from heat and stir in tomatoes and bacon. Remove to small bowl and cool in refrigerator while preparing chops. Prepare chops using a sharp knife and cutting a pocket in middle, cut to bone in center and to within 1/2" of sides. Prepare the breading, wisk eggs with milk in a pie plate and in separate dishes place flour and bread crumbs. Remove cooled stuffing mix from frige and drain some of the settled liquid, mix in the cheese and salt & pepper. Stuff chops with mixture and press in tightly to within 1/4" of edges and squeeze shut. In same skillet heat 2 Tbs oil or enough to coat pan. Dip stuffed chops in flour and coat well, dredge in egg and coat with bread crumbs. Cook chops 2 at a time over medium heat until browned. Remove to baking dish and cook other 2 adding additional 2 Tbs oil when done add to baking dish. Add mushrooms to pan and saute for 1 minute add wine and turn up heat to bring to a boil, cut in stick of butter and reduce for 5 minutes. Pour sauce over chops and place in oven preheated to 325 degrees for 20 minutes or until done. Let rest 5 minutes for cheese to set serve with sauce spooned on top.