Shelly's Recipe

Gouda and Spinach Stuffed Pork Chops

Category: Pork - Chops and Steaks

Servings: 4

4 (6 ounce) thick cut pork chops
8 slices smoked Gouda cheese
1/2 pound fresh spinach, rinsed and torn into bite-size pieces
3 tablespoons horseradish mustard
1 cup panko crumbs or breadcrumbs
Creole-style seasoning to taste

1. Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with cooking spray.

2. Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with spinach, and then with cheese.

3. Place panko crumbs in a shallow dish. Coat each chop with a thin layer of horseradish, and then roll in crumbs. Arrange chops in prepared baking dish. Sprinkle with Creole seasoning to taste.

4. Bake in preheated oven for 45 minutes, or until brown and crispy.

NOTE: Smeared some of the mustard on the outside of the chop before coating in breadcrumbs.