Gouda and Spinach Stuffed Pork Chops

Gouda and Spinach Stuffed Pork Chops

94
moonshine7015 1

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

1 h 10 m servings 452 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

94
  1. 125 Ratings

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Most helpful positive review

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 o...

Most helpful critical review

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 p...

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 o...

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 t...

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 p...

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 be...

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 su...

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 wa...

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

My husband and i thought this was olny o.k.It seemed to be missing something...flavor was missing.This recipe is not a keeper for us.