Gouda and Spinach Stuffed Pork Chops Recipe - Allrecipes.com
Gouda and Spinach Stuffed Pork Chops Recipe

Gouda and Spinach Stuffed Pork Chops

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"This turned out absolutely delicious! It's become a much requested dinner - and is fairly easy to make!"

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Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    45 mins

    1 hr 10 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
May 11, 2009

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.

Most Helpful Critical Review
May 02, 2008

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.

Jan 18, 2008

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.

Feb 23, 2008

pretty easy meal, and great presentation. Easy to dry out ... next time I'll use more mustard, perhaps a little seasoning inside the pocket.

Feb 24, 2011

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.

May 21, 2009

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

May 13, 2009

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.

Dec 05, 2007

Lots of work, but worth it. I used a packaged oven pork coating mix instead of the bread crumbs.


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  • Calories
  • 452 kcal
  • 23%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 25.5 g
  • 39%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 38.8 g
  • 78%
  • Sodium
  • 858 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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