Fill bone-in chops with a mixture of Gruyere cheese and Dijon mustard for the easiest stuffed pork chops ever.
4 1/2-inch-thick, bone-in smoked pork chops
1 cup grated Gruyère
1 tablespoon Dijon mustard
2 tablespoons vegetable oil
How to Make It
Using a sharp paring knife, cut through the middle of each pork chop to the bone to make a pocket.
Combine cheese and mustard in a bowl. Divide cheese mixture and spoon into each pocket, pressing down to flatten chop. Sprinkle chops with pepper.
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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This dish was delicious. I liked the Dijon-cheese combination. I actually used Cheddar instead of Gruyere. Unlike the other reviewer, I needed the whole cooking time for my chops. I guess it depends on the meat or the thickness of the chops. The only thing I didn't like about the recipe is that most of the cheese came out on the skillet. I served this with roast potatoes.
This dish is okay. Very simple and easy to make. Takes no time at all. Next time I would add less dijon mustard. There is something about the dijon that doesn't meld well with the cheese flavor. Also, I cooked my 1/2 inch chops for two minutes on each side, and the temp was perfect. I would not recommend cooking the chops for as long as the recipe suggests, or you will be chewing on leather.
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