In a medium frying pan or wok, cook the bacon, celery and onion together until slightly golden and aromatic. (There is no need to add oil because of the bacon but if your bacon is really lean you may need to add a tablespoon of olive oil.) Add the garlic and rosemary and fry one minute until aromatic. Then add your cooked rice and stir to coat well. Add your spinach and stir and cook for about 1 minute just until wilted. Add salt and pepper to taste. Remove from burner and add cheese. Set aside.
Cut your center cut pork chops lengthwise to create a large pocket. Be careful not to puncture the pork chop all the way through. Season pork chop both sides and in the pocket with salt and pepper. Stuff each of the pork chops with the cheesy rice mixture. Close edges with tooth picks.
Make your shake and bake panko bread crumb mixture: On a plate mix panko bread crumbs, herbs de provence, garlic powder and slat and pepper and set aside.
Dip each stuffed pork chip into the beaten egg on both sides. Then dip each stuffed pork chop into your homemade shake and bake panko bread crumb mixture. Shake off excess.
In a frying pan, add olive oil and fry stuffed shake and baked pork chops over medium heat on both sides just a minute or two until slightly golden brown. Transfer pork chops to a greased baking sheet and bake uncovered for about 15-20 minutes or the internal temperature is about 155 degrees. Remove stuffed pork chops from oven and let rest for about 5 minutes under aluminum foil. Remove toothpicks.
Serve Shake and Bake Cheesy Stuffed Pork Chops with a side of veggie and a nice tossed salad. Enjoy!