moked Pork Chops Stuffed with Gruyère and Mustard

Tender, delicious smoked pork chops are already cooked by the blood pressure smoking process and so need only to be heated through before serving. The stuffing here features both whole mustard seeds and prepared mustard.



Level: Easy
Serves: 4
Ingredients

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

Directions

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