Gouda and Spinach Stuffed Pork Chops

4.5
(193)

These spinach-stuffed pork chops turned out absolutely delicious! It has become a much-requested dinner and is relatively easy to make!

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Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hrs 10 mins
Servings:
4

Ingredients

  • cooking spray

  • 4 (6 ounce) thick cut pork chops

  • ½ pound fresh spinach, rinsed and torn into bite-size pieces

  • 8 slices smoked Gouda cheese

  • 1 cup panko bread crumbs

  • 3 tablespoons horseradish mustard

  • ½ teaspoon Creole seasoning, or to taste

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with cooking spray.

  2. Lay each pork chop flat on a cutting board. Use a sharp knife held parallel to the board to cut a deep pocket into each chop, leaving three sides intact. Fill each pocket with spinach, then cheese.

  3. Place panko crumbs in a shallow dish. Spread a thin layer of horseradish over each chop, then roll in crumbs to coat. Arrange chops in the prepared baking dish. Sprinkle with Creole seasoning.

  4. Bake in the preheated oven until brown and crispy, about 45 minutes. An instant-read thermometer inserted into pork should read at least 145 degrees F (63 degrees C).

Tips

You may substitute regular bread crumbs for panko if desired.

Nutrition Facts (per serving)

451 Calories
26g Fat
24g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 451
% Daily Value *
Total Fat 26g 33%
Saturated Fat 13g 64%
Cholesterol 119mg 40%
Sodium 858mg 37%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 39g
Vitamin C 16mg 81%
Calcium 466mg 36%
Iron 2mg 13%
Potassium 670mg 14%

* 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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