Place rack in the center of your oven and preheat the oven to 325°F.

Remove pork chops from the refrigerator and pat very dry with paper towels. Season on both sides with the salt and pepper. Set aside.

Heat the butter and olive oil in a large, oven safe skillet over medium-high heat. Once the butter melts, add the shallot and saute until translucent, about 3 minutes. Stir in the sage.

Remove the pan from the heat. Stir in the breadcrumbs and Parmesan. Then, stir in the beaten egg. Push the mixture around in the skillet quickly so that the egg cooks and moistens the breadcrumbs.

Make a pocket in each pork chop. Insert the point of a small, sharp knife horizontally into the fat-covered edge. Carefully move the knife back and forth to create a deep pocket that is 1 ½ to 2 inches wide. Do not cut all the way through.

Using a small spoon or your fingers, fill each pocket with one-quarter of the breadcrumb mixture. Secure the pocket openings with toothpicks.

Place the flour in a shallow bowl or pie dish. Dredge each pork chop with flour, shaking off any excess.

Wipe out the skillet and heat the canola oil over medium high. Brown the pork chops on both sides until lightly golden, about 3 minutes per side.

Pour a little water into a roasting pan or baking dish. Place a rack inside and place the chops on the rack. Cover with a lid or aluminum foil.

Bake the stuffed pork chops for 25 to 35 minutes, until an instant read thermometer registers 135°F.

Transfer the chops to a serving plate. Cover and let rest 10 minutes. Enjoy!