Gouda and Spinach Stuffed Pork Chops

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 (6 ounce) thick cut pork chops
• 8 slices smoked Gouda cheese
• 1/2 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (204°C). Set a wire rack over a rimmed baking dish. Drop the torn spinach into a pan of boiling water for 30 seconds, then drain well and press out the excess water.

2. Pat the pork chops dry. Cut a deep pocket into the side of each chop, keeping the edges intact.

3. Season the outside and inside of the chops generously with Creole-style seasoning. Spread a thin layer of horseradish mustard inside each pocket, leaving some mustard for the outside.

4. Stuff each pocket with spinach and smoked Gouda slices, folding the cheese to fit. Close the openings and secure them with toothpicks.

5. Mix the panko with a little Creole-style seasoning. Brush the outside of the chops with the remaining mustard, then press the panko mixture firmly onto all sides.

6. Place the chops on the rack and bake for 30 to 35 minutes, until the thickest part reaches 145°F (63°C) and the panko is golden.

7. Rest the chops for 3 minutes, then remove the toothpicks and serve.