Gouda and Spinach Stuffed Pork Chops

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Coat a 9×13-inch baking dish with cooking spray.

Step 2
Lay each pork chop flat on a cutting board. Use a sharp knife held parallel to the board to cut a deep pocket into each chop, leaving three sides intact. Fill each pocket with spinach, then cheese.

Step 3
Place panko crumbs in a shallow dish. Spread a thin layer of horseradish over each chop, then roll in crumbs to coat. Arrange chops in the prepared baking dish. Sprinkle with Creole seasoning.

Step 4
Bake in the preheated oven until brown and crispy, about 45 minutes. An instant-read thermometer inserted into pork should read at least 145 degrees F (63 degrees C).