Stuffed Pork Chops


  • 4 pork chops, about 1" thick each
  • 3 tbsp Dijon mustard
  • 4 slices Smoked Gruyère cheese
  • Salt, to taste
  • Freshly ground pepper, to taste


  • Slice each pork chop about 3/4 of the way through to form a pocket.
  • Baste the inside of the pocket with the mustard and slide a slice of the cheese inside.  Press closed.
  • Sprinkle the top of the pork chop with pepper.
  • Grill for about 6 to 12 minutes, turning the chops after about 6 minutes.
  • Season with salt after cooking.


  • Serve with roasted potatoes and grilled red peppers.