Gouda and Spinach stuffed boneless Pork Chops

This recipe is based on a recipe from Allrecipes magazine.  I changed it up a little bit and this is my version.  The flavors melded very well together and the textures were amazing.  From the crunch of the panko coating straight through to the ooey gooey melted Gouda center this is a very "company worthy" dish.

Let's get started:

4 (1 - 1 1/2 inch thick) boneless pork chops

4 slices Gouda cheese

8 T. chopped baby spinach

Horseradish Mustard

2 cups panko breadcrumbs

1 T. Creole/Cajun Seasoning

Preheat oven to 375 degrees.  Coat a rimmed baking sheet with a thin layer of olive oil.

Lay each chop flat on a cutting board and using a sharp knife cut a deep slit or pocket leaving the back side intact.  

Spread as much of the horseradish mustard as you'd like inside the pocket of each chop.

Lay each slice of cheese out flat and divide the chopped spinach onto each slice. Roll the cheese around the spinach and place inside the chops.

Pour the panko crumbs into a shallow plate and coat each chop with a thin layer of horseradish mustard, then coat with the crumbs.  Place each chop on the baking sheet and sprinkle each with the Creole/Cajun seasoning.

Bake for 30 - 35 minutes.  If the panko begins to brown too much, lower heat but you will probably have to cook the pork chops a little longer.  The thickness of the pork chops you're using will help determine how long they need to cook.

Straight out of the oven!