Tender, delicious smoked pork chops are already cooked by the smoking process and so need only to be heated through before serving. The stuffing here features both whole mustard seeds and prepared mustard.
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
How to Make It
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.
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 Burgundy region of France, will be terrific with these chops.
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