Reviewed: Feb. 4, 2012

My wife really liked this one but I thought it was a bit bland. Maybe a mushroom sauce would help.

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Reviewer:

bistace

Cooking Level: Expert

Home Town: Ryley, Alberta, Canada

Living In: St. Albert, Alberta, Canada

Reviewed: Jan. 28, 2012

Dinner was a Success! Used thin-cit pork chops and layered them instead of stuffing or folding them & baked them over a bed of rice with chicken broth instead of water - only thing that would have made it better, would've been adding more cheese on top and all over the rice too :)

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Reviewer:

Krismas_rose

Reviewed: Jan. 25, 2012

I wouldn't change a thing and will definately make it again.

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Reviewer:

jdsmyers

Reviewed: Jan. 12, 2012

Great recipe, I blended the creole seasoning (which I made with items in the cabinet) with the planko for more even seasoning. I also didn't have horseradish mustard, so I added horseradish to spicy brown mustard. It was fantastic!

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Reviewer:

Gram504

Reviewed: Dec. 27, 2011

I substituted feta and it still worked out well.

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Reviewer:

nancy

Reviewed: Nov. 22, 2011

Amazing!!!!! This was the best pork I have ever eaten! I loved the kick that the horseradish mustard gave to it! It wasn't too spicy at all but it did give it a tongue-pleasing boost of flavor. The gouda melted and spilled out quite a bit when it was in the oven, so next time I am going to place the pork chops stuffed-end-up so that most of the cheese will stay inside the chop. But all in all, this is an amazing and simple recipe that everyone should try!

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Reviewer:

cheftobe333

Cooking Level: Intermediate

Living In: Belgrade, Montana, USA

Reviewed: Nov. 21, 2011

This came out great! I loved the flavors together. My chops were thin, so I pounded them out a bit and folded them over the stuffing. I also squirted a dollop of horseradish mustard onto each chop's top once they were in the baking dish, spread it with a brush, and pressed the breadcrumbs onto the tops only. The chops were too difficult to handle once they were stuffed. It was easy and delicious! Served it with roasted red potatoes and baked apples.

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Reviewer:

kinzerlb

Reviewed: Nov. 14, 2011

This was a very tasty recipe. I changed the mustard to Dijon and stand alone horseradish, and then added more than the stated recipe based on our tastes. I also put a little of the mustard/horseradish inside the chops as well.

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Reviewer:

ncargat1

Reviewed: Nov. 9, 2011

I really liked these but I think next time I should use spinach leaves instead of frozen spinach. I don't really like the taste of cooked spinach so it altered the taste somewhat. But the gouda seeped out and that part got all browned and yummy. All in all it is a great recipe.

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Reviewer:

LOLMANSON

Cooking Level: Expert

Home Town: New Ulm, Minnesota, USA

Living In: Kasota, Minnesota, USA

Reviewed: Nov. 8, 2011

I made this for my roommate and I last night and it was absolutely delicious. Panko breadcrumbs make it more cunchy, mixed with the flavor of the horseradish mustard and cheese, it was unbelieveable and very easy to make.

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