Cut a pocket in a thick pork chop for stuffing.

Pound the pork chop thin to create a larger pocket.

Stuff the pocket with thin sliced ham, thin sliced mozzarella, and thin sliced dill pickles.

Preheat oven to 350°F (175°C).

Crack eggs into a bowl, add yellow mustard, and whisk together.

Place flour in one bowl and panko bread crumbs in another.

Coat the stuffed pork chop first in flour, then in the egg mixture, and finally in panko bread crumbs.

Preheat a cast iron skillet to medium-high heat and add a little cooking spray.

Cook the breaded pork chop in the skillet until golden brown on the outside.

Transfer the pork chop to a baking sheet and bake in the preheated oven for 15-20 minutes, or until cooked through.

Make a mojito.

Serve and enjoy!