Smoked Pork Chops Stuffed with Gruyere and 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 Gruyere, cut into 4 thin slices
• 1/8 teaspoon fresh-ground black pepper

1. Heat the oven to 425.
2. In a small bowl, combine the mustard seeds and Dijon mustard.
3. Cut a pocket, horizontally, in the side of each chop.
4. Spread the inside of the pockets with the mustard mixture and stuff each with a slice of the cheese.
5. Close each pocket with a toothpick or small skewer.
6. Put the chops in a baking dish and sprinkle them with the pepper.
7. Bake the chops until the cheese melts, about 15 minutes.
8. Remove toothpicks or skewers before serving.

yellow mustard seeds, mustard, pork chops, gruyere, freshground black pepper

Taken from www.foodandwine.com/recipes/smoked-pork-chops-stuffed-with-gruyere-and-mustard (may not work)