Combine mozzarella, pesto and 2 tablespoons breadcrumbs in a small bowl.
Cut a horizontal slit in each pork chop along the side opposite the bone, nearly through to the opposite side, so it forms a “pocket.” Stuff each chop with the cheese mixture (about 2 tablespoons each).
Combine flour, salt and pepper in a shallow bowl. Whisk egg whites in another shallow bowl. Place the remaining 2/3 cup breadcrumbs in a third shallow bowl.
Dredge each pork chop first in the flour, shaking off the excess, then dip in egg white to coat. Coat on both sides with breadcrumbs, pressing to help the crumbs stick.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 2 pork chops and cook, turning once, until golden brown, 1 to 2 minutes per side. Transfer the pork chops to a baking sheet. Wipe out the pan and repeat with the remaining 1 tablespoon oil and 2 chops.
Transfer the baking sheet to the oven and bake until the pork chops are cooked through, 12 to 15 minutes. Serve with lemon wedges.
Per serving :
22 g Fat;
6 g Sat;
12 g Mono;
79 mg Cholesterol;
12 g Carbohydrates;
35 g Protein;
1 g Fiber;
391 mg Sodium;
424 mg Potassium