Smoked Pork Chops Stuffed With Gruyère And Mustard

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   Heat the oven to 425u00b0. 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. 2

   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. 3

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

* Per serving · 4 servings · Values may vary.

No additional tips available.