Smoked Pork Chops Stuffed with Gruyère and Mustard Recipe

Heat the oven to 425 degrees F.

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 for about 15 minutes until the cheese melts. Remove toothpicks or skewers.

Serve and enjoy!