Ingredients Jump to Instructions ↓

  1. 4 1/2-inch-thick, bone-in smoked pork chops

  2. 1 cup grated Gruyère

  3. 1 tablespoon Dijon mustard

  4. Pepper

  5. 2 tablespoons vegetable oil

Instructions Jump to Ingredients ↑

  1. Using a sharp paring knife, cut through the middle of each pork chop to the bone to make a pocket.

  2. Combine cheese and mustard in a bowl. Divide cheese mixture and spoon into each pocket, pressing down to flatten chop. Sprinkle chops with pepper.

  3. Warm oil in a large skillet over medium-high heat. Cook chops, turning once, until browned on each side, about 3 to 4 minutes per side. Remove from heat, cover pan and let stand until cheese has melted, 4 to 5 minutes.


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