Place the spinach in a microwave safe steamer or bowl with loosely fitted cover with 1 T water. Cook high 1 minute or until wilted. Drain water from spinach.

In a bowl combine softened goat cheese, wilted spinach and sun dried tomatoes. Set mixture aside.

Using a sharp knife, cut a slit in each pork chop, being careful not to cut through to other side but making it deep enough to create a pocket.

Spoon spinach mixture into the pocket of each pork chop.

Place breadcrumbs on a plate and press the pork on both sides into the crumbs to coat.

Heat oil and butter in a large non stick skillet over medium/high heat. Once butter is melted, add pork chops to pan.

Cook pork about 4-5 minutes until nicely browned then turn over. Brown other side and cook until no longer pink in the middle.

Serve with potatoes, rice or pasta.