Reviewed: Apr. 15, 2012

This was incredibly tasty and was simple to make. The gouda melted out all over the dish, so we had to scoop it out to drizzle back over the top, or we would've lost the gouda flavor.

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Reviewer:

JodiJean

Cooking Level: Intermediate

Reviewed: Feb. 16, 2012

I love this recipe! It is easy to make and quite tasty. Absolutely delicious! I will definitely be making it again.

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Reviewer:

Shacka

Reviewed: Feb. 11, 2012

This recipe was awesome!!! I added bacon to the filling and additional creole seasoning to the panko breadcrumbs. Also made a mushroom and spinach sauce to go over the pork but it would still be great without. Don't skip on the gouda, the saltiness of the cheese lends great flavor.

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Reviewer:

holly

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

Cooking Level: Expert

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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