Spinach & Gouda-Stuffed Pork Cutlets
Total TimePrep/Total Time: 30 min.
This recipe was delicious. I couldn't find pork cutlets in the store so I used butterflied boneless pork chops. I had to bake them a little longer but they were great. I also used foil over the pork for the first half of baking and then removed to brown the chops. Great flavor, fast to make and loved by the whole family. Thanks for a great recipe.
perfect for Pork cutlet. My Dad just loved this
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
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.
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