Smoked Pork Chops Stuffed with Gruyère and Mustard

Smoked Pork Chops Stuffed with Gruyère and Mustard
Adapted from foodandwine.com
Smoked Pork Chops Stuffed with Gruyère and Mustard

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from foodandwine.com

Ingredients

  • 1

    tablespoon yellow mustard seeds

  • 1 1/2

    tablespoons Dijon mustard

  • 4

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

  • 2

    ounces Gruyère, cut into 4 thin slices

  • 1/8

    teaspoon fresh-ground black pepper

Directions

Heat the oven to 425°. 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. Advertisement 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. SUGGESTED PAIRING 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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