How to make it
Cut each piece of pork chop horizontally with 1 cm seam left to form a pocket. Mix with marinade.
Stuff pork chop with halved pineapple and cheese.
Mix flour with Italian herbs. Brush pork chop with beaten egg and then coat with flour. Pan-fry or deep-fry in hot oil until golden yellow and done.
TIP: 3 rings of canned pineapple can be replaced by 3 slices of cheddar cheese (about 70 g, halved to form about 4 cm x 8 cm rectangles).