Spinach & Gouda-Stuffed Pork Cutlets Recipe

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Spinach & Gouda-Stuffed Pork Cutlets Recipe
Spinach & Gouda-Stuffed Pork Cutlets Recipe photo by Taste of Home
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Spinach & Gouda-Stuffed Pork Cutlets Recipe

Read Reviews
5 4 4
Publisher Photo
This started as a restaurant copycat dish at home. Cheese just oozes out of the center, and mustard lends a lot of flavor. —Joan Oakland, Troy, Montanta
Featured In: 52 Date Night Dinners
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 tablespoons dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 pork sirloin cutlets (3 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 slices smoked Gouda cheese (about 2 ounces)
  • 2 cups fresh baby spinach
  • 2 tablespoons horseradish mustard

Directions

Preheat oven to 400°. In a shallow bowl, mix bread crumbs and Parmesan cheese.
Sprinkle tops of cutlets with salt and pepper. Layer one end of each with Gouda cheese and spinach. Fold cutlets in half, enclosing filling; secure with toothpicks. Brush mustard over outsides of pork; dip in bread crumb mixture, patting to help coating adhere.
Place on a greased foil-lined baking sheet. Bake 12-15 minutes or until golden brown and pork is tender. Discard toothpicks before serving. Yield: 2 servings.
Originally published as Spinach & Gouda-Stuffed Pork Cutlets in Simple & Delicious December/January 2016

Nutritional Facts

1 stuffed cutlet: 299 calories, 16g fat (7g saturated fat), 91mg cholesterol, 898mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 30g protein.

  • 3 tablespoons dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 pork sirloin cutlets (3 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 slices smoked Gouda cheese (about 2 ounces)
  • 2 cups fresh baby spinach
  • 2 tablespoons horseradish mustard
  1. Preheat oven to 400°. In a shallow bowl, mix bread crumbs and Parmesan cheese.
  2. Sprinkle tops of cutlets with salt and pepper. Layer one end of each with Gouda cheese and spinach. Fold cutlets in half, enclosing filling; secure with toothpicks. Brush mustard over outsides of pork; dip in bread crumb mixture, patting to help coating adhere.
  3. Place on a greased foil-lined baking sheet. Bake 12-15 minutes or until golden brown and pork is tender. Discard toothpicks before serving. Yield: 2 servings.
Originally published as Spinach & Gouda-Stuffed Pork Cutlets in Simple & Delicious December/January 2016

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Reviews forSpinach & Gouda-Stuffed Pork Cutlets

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[email protected] User ID: 1378537 245826
Reviewed Mar. 22, 2016

"perfect for pork cutlet. My Dad just loved this"

MY REVIEW
shelli1542 User ID: 1525176 241889
Reviewed Jan. 16, 2016

"Sooooo good - had to use mozzarella as I didn't have Gouda on hand. It was awesome and I can't wait to make it again with Gouda"

MY REVIEW
2MMP2 User ID: 4440447 241021
Reviewed Jan. 4, 2016

"I really liked that this was for two people but could easily be multiplied for more. I followed the recipe just as written and it was great. The meat was tender and the flavors melded well. On top of it, it was so easy. Highly recommend it."

MY REVIEW
Beema User ID: 446601 239080
Reviewed Dec. 9, 2015

"This is such an ingenious idea, folding a cutlet in half to create a "stuffed" cutlet that I just had to try it. And being a recipe that can easily be made for one, made it even more appealing. Fearing that the pork would dry out, I put a tin foil over the pork for the first five minutes and then removed the foil for the browning to take place. That worked really well, so the meat was nice and moist as well as browned on top. I omitted the salt and added a few drops of sriracha sauce. Wonderful"

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