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Gouda and Spinach Stuffed Pork Chops

Gouda and Spinach Stuffed Pork Chops

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moonshine7015

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

Tony
110
5/11/2009

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.

Jacki
64
1/18/2008

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.

Shannon S
55
5/2/2008

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.