4 large loin pork chops, skin but not fat removed
65g finely grated Gruyère or Emmental cheese
1 tbsp Dijon mustard
3 tbsp double cream
1. Preheat the grill to high. Sni
2. Snip the fat along the edge of each pork chop with scissors, then season on both sides and place on the rack of the grill pan (or rest on a rack over a shallow roasting tin). Cook for 1 minute, then reduce the heat to medium-high and cook for a further 8-9 minutes. Turn the pork chops over, cook once more under a high heat for 1 minute, then on medium-high for 8-9 minutes or until just cooked through.
3. Meanwhile, mix the Gruyère or Emmental with the Dijon mustard, cream, a little salt and freshly ground black pepper into a thick but spreadable paste. Remove the pork chops from under the grill and turn the heat back up to high.
4. Spread the cheesy mixture over each chop and return them to the grill for 1 minute, or untill the cheese is golden and bubbling. Serve the grilled cheesy chops with mashed potatoes and plenty of watercress salad.