Boneless Pork Chops Recipes Nytimes

Pork chops are often written off as dry or tough unless they're brined, but this recipe is proof that that doesn't have to be true.

Gouda And Spinach Stuffed Pork Chops

Skillet Pork Chops With Blistered Grapes Recipe Nyt Cooking

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 | Boneless Pork Chops Recipes Nytimes

  • 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 | Boneless Pork Chops Recipes Nytimes

    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,
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