This breaded pork chop recipe uses panko for a lighter and crunchier coating that stays crisp longer than when using regular breadcrumbs.
Gouda And Spinach Stuffed Pork Chops
These delicious crispy panko pork chops are baked and not fried.
Recipe Summary Gouda And Spinach Stuffed Pork Chops
This turned out absolutely delicious! It's become a much requested dinner - and is fairly easy to make!Ingredients | Pork Chop Recipes Panko
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
Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with cooking spray.
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.
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.
Bake in preheated oven for 45 minutes, or until brown and crispy.
Info | Pork Chop Recipes Panko
prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
TAG : Gouda And Spinach Stuffed Pork Chops
Main Dish Recipes, Pork, Pork Chop Recipes, Stuffed,
