Gouda and Spinach Stuffed Pork Chops

Gouda and Spinach Stuffed Pork Chops

Gouda and spinach stuffed pork chops make for a delicious and impressive meal. Here’s a recipe to guide you through the process:


For the Stuffed Pork Chops:

  • 4 boneless pork chops (about 1 1/2 inches thick)
  • Salt and black pepper to taste
  • 1 cup baby spinach leaves, chopped
  • 1 1/2 cups Gouda cheese, shredded
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil

For the Seasoning Mix:

  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste


  1. Preheat your oven to 375Β°F (190Β°C).
  2. Prepare the stuffing: In a mixing bowl, combine the chopped baby spinach, shredded Gouda cheese, and minced garlic. Mix well and set aside.
  3. Prepare the pork chops: Using a sharp knife, create a pocket in each pork chop by slicing horizontally into the center of the chop, being careful not to cut all the way through. Season the pork chops with salt and black pepper, both inside the pocket and on the outside.
  4. Stuff the pork chops: Stuff each pork chop pocket with the Gouda and spinach mixture. Press down gently to ensure it’s well-packed.
  5. Secure with toothpicks: Use toothpicks to secure the openings of the stuffed pork chops, preventing the stuffing from falling out during cooking.
  6. Season the pork chops: In a small bowl, combine the paprika, dried thyme, dried rosemary, garlic powder, onion powder, salt, and black pepper. Sprinkle this seasoning mix evenly on both sides of the stuffed pork chops.
  7. Sear the pork chops: Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed pork chops and sear for about 2-3 minutes on each side, or until they develop a golden-brown crust.
  8. Finish in the oven: Transfer the skillet with the seared pork chops to the preheated oven. Bake for about 15-20 minutes, or until the pork chops reach an internal temperature of 145Β°F (63Β°C) and the cheese is melted and bubbly.
  9. Rest and serve: Remove the stuffed pork chops from the oven and let them rest for a few minutes before removing the toothpicks. This allows the juices to redistribute. Serve the chops with your favorite sides, such as mashed potatoes and steamed vegetables.

Enjoy your Gouda and spinach stuffed pork chops as a flavorful and indulgent main course!