I haven't made this myself, yet, but it sounds really good...
Has an SXM Flair to it...

[color:"blue"]Gouda and Spinach Stuffed Pork Chops[/color]

INGREDIENTS
4 (6 ounce) thick cut pork chops
8 slices smoked Gouda cheese
1/2 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 mustard, and then roll in crumbs.
Arrange chops in prepared baking dish so the pocket is facing up.
Sprinkle with Creole seasoning to taste.
Bake in preheated oven for 45 minutes, or until brown and crispy.

This sounds yummy. It will be my dinner tomorrow night.

Hi judy... looking at the recipe...
I would probably cover the cheese with a thin strip of aluminum foil, loosely... just so so the cheese doesn't burn...
(maybe that non-stick type?)
and just melts thru the spinach...
I think I might also add a little diced garlic to the spinach!
let us know how it turns out!

Brian, Even though I had to go to Pinehurst to get the chops and the cheese and the panko breadcrumbs, these were delicious. Great recipe. Thanks. J