4 rib pork chops, 1 inch thick with pocket cut in each
4 tsp. Dijon mustard
2 tbsp. flour
4 slices, about 1 oz. each, Swiss cheese
1 (4 oz.) pkg. slices cooked ham
1/4 tsp. salt
1/4 tsp. dry rosemary
1/8 tsp. pepper
1 egg, slightly beaten
1/4 c. fine dry bread crumbs
3 tbsp. butter

Trim the fat from the pork chops. Spread 1 teaspoon mustard in each pocket. Wrap each slice of cheese in a slice of ham and stuff into each chop. Secure pockets with small skewers. Combine flour, salt, rosemary, and pepper. Dredge each chop in flour mixture to coat both sides. Dip in egg and then in bread crumbs.

Heat butter in a large frying pan over low heat. Add chops and fry slowly, uncovered, until brown on all sides and pork is no longer pink near the bone when slashed, about 35-40 minutes. Serves 4.