Stuffed Smoked Pork Chops
- 1 cup grated Gruyère
- 2 tablespoons vegetable oil
- 1 tablespoon Dijon mustard
- 4 1/2-inch-thick, bone-in smoked pork chops
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. ...