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Pork Chops stuffed with Gouda & Spinach


Delicious!!! A favorite!

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Rate this recipe 4.4/5 (8 Votes)


  • 4 thick cut boneless pork chops
  • 1/2 pound fresh spinach, washed and torn into bit size pieces
  • 8 slices of smoked gouda
  • 1 cup panko crumbs
  • Horseradish mustard
  • Creole Seasoning
  • wooden toothpicks



Step 1

Preheat the oven to 400 degrees.
Coat a cookie sheet with cooking spray or butter.
Using a sharp knife, cut a pocket into each chop, leaving three sides intact.
Stuff each chop with spinach and cheese.
Use wooden toothpicks to close the chops (we used 2 each chop).
Spread horseradish mustard over the chop and then coat in panko.
Arrange on the cookie sheet.
Sprinkle with creole seasoning, to taste.
Spray the top of each chop with cooking spray.
Bake for 45 minutes or until brown and crispy.


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