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Gouda and Spinach Stuffed Pork Chops Recipe

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This recipe for Gouda and Spinach Stuffed Pork Chops is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cooking spray
4 (6 ounce) thick-cut pork chops
1/2 lb fresh spinach, washed and torn into bite-size pieces
8 slices smoked Gouda cheese
1 cup Panko crumbs or bread crumbs
3 tbsp horseradish mustard
Creole seasoning to taste
Directions:
Directions:
Preheat oven to 400ºF. Coat a 9x13-inch baking dish with cooking spray. Lay each chop flat on a cutting board, and with a sharp knife held parallel to the board, cut a pocket in the chop, leaving three sides intact. Stuff each chop with spinach, then with cheese.

Put panko crumbs in a shallow dish. Coat each chop with a thin layer of horseradish mustard, then roll in crumbs. Arrange chops in prepared baking dish. Sprinkle with Creole seasoning to taste. ( To make the chops nice and crispy after sprinkling them with Creole seasoning, lightly spray the tops with cooking spray.)

Bake for 45 minutes, or until brown and crispy.
Personal Notes:
Personal Notes:
The chops will get even browner and crispier if baked on a rimmed baking sheet instead of in a baking dish. The sides on a dish cause the chops to steam a little rather than bake.

 

 

 

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