Smoked Pork Chops Stuffed with Gruyère and Mustard

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Ingredients

1. 1 tablespoon yellow mustard seeds
2. 1 1/2 tablespoons Dijon mustard
3. 4 smoked pork chops (about 1 3/4 pounds in all)
4. 2 ounces Gruyère, cut into 4 thin slices
5. 1/8 teaspoon fresh-ground black pepper

1. Heat the oven to 425°. 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.
2. Put the chops in a baking dish and sprinkle them with the pepper. Bake the chops until the cheese melts, about 15 minutes. Remove toothpicks or skewers before serving.