Put the oven on to 180degC and put a metal tray large enough for all the chops in to warm up.

Crack the egg into a shallow bowl and add the water and beat if thoroughly.

Finely grate the cheese and put it in a shallow bowl.

Add the stuffing mix to the cheese and mix thoroughly.

Trim the fat off the pork chops and dry them on a towel.

Dip each chop in the egg mix to thoroughly coat it and let the excess drip off.

Then press the chop into the crumb mix on all sides till it is thoroughly coated.

Let the crumbed chops dry for about 5 minutes on a wire rack.

In a frypan put enough olive oil to come half way up the sides of the chops and the garlic cloves.

Heat the oil till the garlic is beginning to brown then add the chops and cook them till they are golden brown.

Transfer the chops to the metal tray in the oven when they are golden brown and cook them till they are cooked through.

For thin chops this is about 15 minutes.