4 thick cut pork chops (6 oz each)
4 slices of smoked Gouda cheese
1 cup baby spinach
1/2 cup horseradish mustard
2 cups panko bread crumbs
2 tbs creole seasoning
Preheat the oven to 400 degrees.
In a plate add the 2 cups of bread crumbs and the creole seasoning, stir to combine.
Take a pork chop and use a sharp knife to cut a pocket into one side. Make the pocket as deep as you can without puncturing any of the other sides. Take a piece of cheese and cut it in half. Stuff one half into the chop, add a handful of spinach and then add the other half of cheese.
Use a knife to spread the mustard onto the pork chop on both sides, then coat with bread crumbs and place in a greased 9×13″ baking dish. Repeat procedure with remaining chops.
Bake in the oven for about 40 minutes or until chops reach an internal temperature of 150 degrees. Let sit for 5 minutes before serving.