Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) yellow mustard seeds

  2. 1 1/20 tablespoon(s) Dijon mustard

  3. 4 smoked pork chops (about 1 3/4 pounds in all)

  4. 2 ounce(s) Gruyere , cut into 4 thin slices

  5. 1/8 teaspoon(s) fresh-ground black pepper

Instructions Jump to Ingredients ↑

  1. 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. 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. 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.


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