Instructions: Prepare stuffing: Heat canola oil over medium heat. Saute onion and mushroom until onion softens, about 2 minutes. Stir in spinach and season with salt and pepper. Add grated Parmesan cheese and cream cheese and blend. Mix in breadcrumbs.

Pound the pork chops until about doubled in size. Season with salt and pepper. Place about a 1-inch wide strip of shaved Parmesan across each loin. Divide stuffing between chops and spread over cheese strips. Roll up chops (secure with a toothpick or kitchen twine if needed) and place, seam side down, in a glass baking dish that has been sprayed with olive oil. Top with ground pepper and rosemary. Spray with olive oil.

Bake uncovered at 350 degrees for 30 minutes.

Note: Portobello mush-rooms can be used instead of white mushrooms, or you can omit them altogether. This dish is good for company because the chops can be made ahead of time and kept in the refrigerator until you are ready to bake them.

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