Recipe by moonshine7015
"This turned out absolutely delicious! It's become a much requested dinner - and is fairly easy to make!"
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4 (6 ounce)
thick cut pork chops
smoked Gouda cheese
fresh spinach, rinsed and torn into bite-size pieces
panko crumbs or breadcrumbs
Creole-style seasoning to taste
I used thick cut loin chops. The 40 minutes in a 400 oven concerned me so I browned them in a skillet and then finished them at 350 for about 20 min. The internal temp was 160 when they came out. Absolutely wonderful.
Truthfully, I was disappointed with this recipe. I stuffed with spinach, mushrooms and cheese, which was great, but we couldn't taste the horseradish at all. The chops got very watery in the pan, and they were swimming by the time they were done. Great idea, but I think it needs tweaking.
My husband and I loved this dinner. We had accidentally bought pork loin pork chops so they were already thinly sliced so we were able to just fold them over and did not have to take the time to slice into pork chops. It was easy to make and delicious. We didn't have the final ingredient, the spicy powder, and it was still great.
pretty easy meal, and great presentation. Easy to dry out ... next time I'll use more mustard, perhaps a little seasoning inside the pocket.
Made as directed and was easy, pretty and good. The horseradish mustard does not lend much flavor(I should have realized from the small amount called for) so I would mix some with the spinach before stuffing or serve some on the side next time because that was part of what drew me to this recipe. We liked the smoked gouda and unlike some experienced, it melted enough that a little started to ooze out near the end of baking.
just a note to a couple of the posts - if you add mushrooms, especially fresh - they will make the chops watery.... and the best horseradish mustard we've tried is Wild Willie's :)... just a suggestion
My husband made this for Mother's Day. It's a darned good thing he made extra, because we all LOVED it! He thinks that many kinds of cheeses could work, but I really think the gouda was the way to go.
Lots of work, but worth it. I used a packaged oven pork coating mix instead of the bread crumbs.
* Percent Daily Values are based on a 2,000 calorie diet.
Gouda and Spinach Stuffed Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 229
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