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
By June 1, 2014Published:
- 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.
- 4 tablespoons grainy mustard increase if not using horseradish
- 1 tablespoon horseradish optional; if not using, increase mustard by one tablespoon
- 4 7 ounce boneless pork chops about 1
- 3 - 5 ounces baby spinach chopped small
- 3 ounces gouda cut into cubes (see Notes)
- 1 cup gluten-free panko bread crumbs
- Preheat your oven to 400 degrees. Mix the mustard and horseradish together.
- Add about 1 tablespoon of the mustard mix to the chopped spinach and cheese. Mix well.
- 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.
- Stuff the pork chops with the spinach, cheese, and mustard mixture. Use toothpicks to sell the top of the chops.
- 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.
- Bake the chops for 30 to 35 degrees, or until the chops reach in internal temperature of 145 degrees.
- Let rest a few minutes, and then serve.
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