- 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
- Preheat the grill to high.
- 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.
- 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.
- 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.
- Classically shaped pork chops can be a little dry if over-cooked. They are available with and without the bone, but those with the bone stay moist during cooking. Serve them rare-bit style, for a tasty succulent treat.