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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