Smoked Pork Chops Stuffed with Gruyère and Mustard

Ingredients

• 1.5 tablespoons dijon mustard 
• 0.1 teaspoon fresh-ground pepper black
• 2 ounces gruyere cheese cut into 4 thin slices
• 4  pork chops smoked
• 1 tablespoon mustard seeds yellow

Equipment

• bowl
• oven
• baking pan
• toothpicks
• skewers

Directions

1. Heat the oven to 42
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. Close each pocket with a toothpick or small skewer.
5. Put the chops in a baking dish and sprinkle them with the pepper.
6. Bake the chops until the cheese melts, about 15 minutes.
7. Remove toothpicks or skewers before serving.
8. Wine Recommendation: A crisp, dry, but full-bodied white, such as a Mcon-Villages, from the Burgundy region of France, will be terrific with these chops.