<http://schema.org/recipeInstructions>
" Heat the oven to 425\u00B0F. 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. 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. Wine Recommendation: A crisp, dry, but full-bodied white, such as a M\u00E2con-Villages, from the Burgundy region of France, will be terrific with these chops."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a2960/smoked-pork-chops-stuffed-gruyre-mustard-recipe-7948/>