Ingredients for - Smoked Pork Chops Stuffed with Gruyère and Mustard

1. 1 tbsp. yellow mustard seeds
2. 1 1/2 tbsp. Dijon mustard
3. 4 smoked pork chops (about 1 3/4 pounds in all)
4. 2 oz. Gruyère
5. tsp. fresh-ground black pepper

How to cook deliciously - Smoked Pork Chops Stuffed with Gruyère and Mustard

1 . Stage

Heat the oven to 425°F. In a small bowl, combine the mustard seeds and Dijon mustard. Cut a pocket, horizontally, in the side of each chop. Spread the inside of the pockets with the mustard mixture and stuff each with a slice of the cheese. Close each pocket with a toothpick or small skewer.

2 . Stage

Put the chops in a baking dish and sprinkle them with the pepper. Bake the chops until the cheese melts, about 15 minutes. Remove toothpicks or skewers before serving.

3 . Stage

Wine Recommendation: A crisp, dry, but full-bodied white, such as a Mâcon-Villages, from the Burgundy region of France, will be terrific with these chops.