Preheat oven to 375°F.

Cook bacon over medium heat till almost crisp. Add onion and cook till soft. Add garlic; cook, stirring occasionally, 1 minute. Add spinach, 1/4 teaspoon salt, 1/8 teaspoon pepper and the Italian seasoning; cook, stirring, just until spinach is wilted, about 2 minutes.

Remove the spinach mixture to a medium-size bowl; let cool completely. When cool, add the provolone cheese and egg; gently stir to combine completely.

Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book. Stuff each chop with 1/4 of the stuffing. (If freezing, wrap each chop tightly in freezer wrap, without toothpicks; freeze up to 1 month.) Secure chops with toothpicks.

Heat 1 tablespoon oil in large skillet. Add chops; cook 2 minutes per side or until browned.

Place chops in single layer in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

Bake the chops in the oven for 15 minutes or until the internal temperature registers 155°F on an instant-read thermometer when inserted in the pork. Remove chops to a platter; cover with foil. Let stand 5 to 10 minutes in warm place before serving

NOTE: You could also use chopped prosciutto. I also didn't have provolone so I used Monterrey jack.