![]() ![]() Cover with plastic wrap and refrigerate for at least 1 hour to overnight. Marinate the chops: Place the pork chops in a baking dish then pour the marinade over the chops and rub it all over them evenly, so they’re completely covered.Make the marinade: Whisk the olive oil, mustard, vinegar, rosemary, salt, pepper in a bowl until it begins to emulsify.Sometimes, I also love to garnish with a little bit of fresh parsley, totally optional. Herbs – A tablespoon of fresh rosemary or a tsp of the dried one.Balsamic vinegar – This is where the sweet factor comes into play.Wholegrain mustard – I prefer using Dijon Wholegrain Mustard.Olive oil – use a good extra-virgin olive oil for that extra flavor.Keep in mind that the thicker the pork chop the longer it will take to cook. I used thicker pork chops, about 1 inch in thickness. Pork Chops – as I said above either bone-on or boneless chops will work for this recipe.These pork chops are baked in the oven with a delicious savory marinade with a touch of sweet from the balsamic vinegar. I’m all about recipes that require very little prep time because we’re all super busy, I mean who’s got the time to slave in the kitchen for hours. These pork chops have been one of my popular recipes here on the blog and that’s because of all this delicious flavor swirling around here. How To Make Mustard Balsamic Pork ChopsĪlthough I’m not much of a pork fan, I must say that I love a perfectly cooked, perfectly tender pork chop. ![]()
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