Rinse the Pork Chops under cold running water and pat dry with kitchen paper.  With the point of a small, sharp knife cut a deep pocket sideways into the centre of the Chops.

Mix the cubes of toasted bread with the cheese until it has reached a smooth consistency and stuff equal quantities into each pocket fastening with toothpicks.  Season the Chops with a little salt and more generously with pepper then brush on each side with oil.

Preheat a large, heavy based frying pan over a medium heat and cook the chops for 4-5 minutes without touching, then turn and cook for the same length of time on the other side.  Remove the Chops and rest them in a warm place for 5 minutes.

In the same pan sauté the leeks and season serving them on top of the Pork Chops.

Serve with baked potatoes and sour cream.