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Gouda and Spinach Stuffed Pork Chops

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Pork chops can be pretty dry and boring, but these ones are anything but. Be careful slicing the chops, and keep the pockets smaller if you’re worried about splitting them. Also, feel free to sub in any cheese that pairs well with spinach if you don’t like Gouda – cheddar works great. Serve these alongside a quinoa salad, and you’ve got a great fall meal.

INGREDIENTS

  • 4 thick-cut pork chops
  • 8 slices Gouda cheese
  • 1/2 pound spinach, torn into bite-size pieces
  • 3 tbsp horseradish mustard
  • 1 cup breadcrumbs
  • Creole-style seasoning, to taste

PREPARATION

  1. Preheat oven to 400 degrees, and coat a large baking dish with cooking spray.
  2. Cut a pocket lengthwise into each pork chop with a sharp knife. Stuff each pocket with spinach and cheese.
  3. Coat each stuffed pork chop with a layer of mustard, then roll in breadcrumbs.
  4. Arrange the pork chops in the baking dish, and sprinkle them with Creole seasoning.

Recipe source: www.allrecipes.com

Featured image source: www.allrecipes.com

Lynn Hachette

Lynn Hachette began her career in journalism as a fashion columnist for her university newspaper, and her love for writing quickly developed. She went on to become a co-editor-in-chief of the newspaper, writing about everything from local politics to technology to popular culture. Lynn since completed her master’s in journalism, and has made a career out of her passion. She also loves reading, cooking, puppies and bad TV.

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