What better way to shake of the last vestiges of that winter gloom than by hosting a party? Get ready to pull out all of the stops with this fancy recipe that is sure to impress all of your friends. Everyone is always going on about the amazingness of bacon but overlooking its hearty and delicious brother, pork.
Gouda is my definition of a fancy cheese. To find it in the grocery store, you have to venture to the gourmet department, an area so unfamiliar to me for the longest time that it may as well have been in a foreign country. Now in spite of its exclusive address, this is one of the more inexpensive of the hoity cheeses. If this is your first venture into this arena than this is the cheese to start with!
Not the easiest recipe to make because you do have to be somewhat careful and pay attention but it comes across that you did a lot more work than you actually did. The total time between prep and cooking is about an hour. This is a great recipe to wow company and preparation includes an excuse to use the big knife! Although, really, no excuse is ever needed.
Gouda and Spinach Stuffed Pork Chops
4 thick-cut boneless pork chops
½ pound fresh spinach, washed and torn into bite sized pieces
8 slices smoked Gouda cheese (also available in hickory smoked if you are a total glutton for bacon)
1 cup panko crumbs
3 tablespoons horseradish mustard
Creole seasoning (to taste)
Preheat the oven to 400 degrees. Coat a 9×13-inch baking dish with cooking spray.
Lay each chop flat on a cutting board. Using a sharp knife, cut a pocket in the side of the chop. Leave three sides intact or your stuffing will fall out.
Stuff the pocket with cheese and spinach. Tip – freeze the cheese to minimize melting.
Put panko crumbs in a shallow dish. Coat each chop with a thin layer of horseradish mustard and roll in panko crumbs.
Arrange chops evenly in the baking dish and sprinkle with Creole seasoning to taste.
Bake for 45 minutes, or until chops are brown and crispy.
Now you are ready to enjoy the crispy, crispy goodness!
Post by Alex Castanon. Recipe and photo from allrecipes.com