Gluten-Free Stuffed Pork Chops with Spinach and Gouda

Gluten-free stuffed pork chop with cider vinegar spinach

I love spinach in all of its incarnations — a simple salad, steamed, sauteed with other flavors. And, of course, stuffed into a pork chop or chicken breast. This recipe is filled with flavor — from the pork chop, the horseradish-spiked mustard, the spinach, and, of course, the smoky Gouda cheese.

Gluten-free panko crumbs add crispiness to the dish, making it a bit elegant. And it proves that a gluten-free dish doesn’t have to be boring!

Gluten-Free Stuffed Pork Chop

Gluten-free stuffed pork chop with cider vinegar spinach

By Kassia Krozser Published: June 1, 2014

  • Yield: 4 - 6 with leftovers Servings
  • Prep: 25 mins
  • Cook: 35 mins
  • Ready In: 60 mins

Gluten-free panko crumbs add crunch and flavor to a spinach and gouda filled pork chop.



  1. Preheat your oven to 400 degrees. Mix the mustard and horseradish together.
    Horseradish mixed into mustard.
  2. Add about 1 tablespoon of the mustard mix to the chopped spinach and cheese. Mix well.
    Mixing mustard into the spinach and gouda.
  3. Using a sharp knife, cut a pocket into the side of the pork chop. Work carefully to cut a deeply as possible without cutting all the way through.
  4. Stuff the pork chops with the spinach, cheese, and mustard mixture. Use toothpicks to sell the top of the chops.
    Pork chops stuffed with spinach, gouda, and mustard mix.
  5. Coat the outsides of each chop with the remaining mustard mix. Dip each chop into the gluten-free panko and arrange on a lightly oiled baking sheet.
    Coating the pork chops in mustard prior to breading them
  6. Bake the chops for 30 to 35 degrees, or until the chops reach in internal temperature of 145 degrees.
    Finished Gluten-Free Stuffed Pork Chop
  7. Let rest a few minutes, and then serve.

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