Home
Recipes
Main Dish Recipes
Pork
Pork Chop Recipes
Stuffed
Gouda and Spinach Stuffed Pork Chops

Gouda and Spinach Stuffed Pork Chops

Name: Gouda and Spinach Stuffed Pork Chops
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Ingredients: 4 (6 ounce) thick cut pork chops; 8 slices smoked Gouda cheese; ½ pound fresh spinach, rinsed and torn into bite-size pieces; 3 tablespoons horseradish mustard; 1 cup panko crumbs or breadcrumbs; Creole-style seasoning to taste

Rating: 4.53 stars

193 Ratings
145 Reviews
20 Photos

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

By moonshine7015

Gallery

Watch

Recipe Summary

prep:

25 mins

cook:

45 mins

total:

1 hr 10 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

4 (6 ounce) thick cut pork chops
8 slices smoked Gouda cheese
½ pound fresh spinach, rinsed and torn into bite-size pieces
3 tablespoons horseradish mustard
1 cup panko crumbs or breadcrumbs
Creole-style seasoning to taste

Directions

Step 1

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

Advertisement
Step 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.
Step 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.
Step 4

Bake in preheated oven for 45 minutes, or until brown and crispy.

Nutrition Facts

Per Serving:

451 calories; protein 38.8g; carbohydrates 23.8g; fat 25.5g; cholesterol 119.2mg; sodium 857.9mg. Full Nutrition

Reviews (145)

Most helpful positive review

Tony

05/11/2009

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. Read More

Helpful

(133)

Most helpful critical review

Shannon Pedigo Skaggs

05/02/2008

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. Read More

Helpful

(65)

193 Ratings

5 star values: 124
4 star values: 52
3 star values: 13
2 star values: 3
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Tony

05/11/2009

Helpful

(133)

Jacki

01/18/2008

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. Read More

Helpful

(70)

Shannon Pedigo Skaggs

05/02/2008

Helpful

(65)

moonshine7015

05/21/2009

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 suggestion Read More

Helpful

(35)

LadyBeret

02/24/2008

pretty easy meal, and great presentation. Easy to dry out ... next time I'll use more mustard, perhaps a little seasoning inside the pocket. Read More

Helpful

(32)

linda2d

02/24/2011

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 before stuffing or serve some on the side next time because that was part of what drew me to this recipe. We liked the smoked gouda and unlike some experienced, it melted enough that a little started to ooze out near the end of baking. Read More

Helpful

(26)

Shan

05/13/2009

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 way to go. Read More

Helpful

(18)

Lisa Umstead Muckelbauer

12/05/2007

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

Helpful

(16)

Cora

06/24/2009

These Pork Chops were fantastic. I made them for dinner last night and hubby ate two of them. I loved the flavor. I used Italian Panko B/Cs and I did not have horseradish mustard so I used 2T. horseradish and 2T. Dijon mustard and mixed together. Delish!!! Read More

Helpful

(14)

More Reviews

Back to Gouda and Spinach Stuffed Pork Chops

All Reviews for Gouda and Spinach Stuffed Pork Chops

- of Reviews

Gouda and Spinach Stuffed Pork Chops

Servings Per Recipe: 4
Calories: 451.4

% Daily Value *

protein: 78 %

carbohydrates: 8 %

dietary fiber: 8 %

sugars:

fat: 39 %

saturated fat: 64 %

cholesterol: 40 %

vitamin a iu: 113 %

niacin equivalents: 101 %

vitamin b6: 42 %

vitamin c: 27 %

folate: 31 %

calcium: 47 %

iron: 13 %

magnesium: 29 %

potassium: 19 %

sodium: 34 %

thiamin: 70 %

calories from fat:

*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.

Reviews for: Photos of Gouda and Spinach Stuffed Pork Chops

1 of 145

All Reviews

Tony

05/11/2009

Helpful

(133)

Jacki

01/18/2008

Helpful

(70)

Shannon Pedigo Skaggs

05/02/2008

Helpful

(65)

moonshine7015

05/21/2009

Helpful

(35)

LadyBeret

02/24/2008

pretty easy meal, and great presentation. Easy to dry out ... next time I'll use more mustard, perhaps a little seasoning inside the pocket.

Helpful

(32)

linda2d

02/24/2011

Helpful

(26)

Shan

05/13/2009

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 way to go.

Helpful

(18)

Lisa Umstead Muckelbauer