Mustard Balsamic Pork Chops
5 pork chops mine were 1 inch thick, bone-in pork chops can be used as well
1/4 cup olive oil
2 tablespoon wholegrain mustard I used Dijon Wholegrain Mustard
1/4 cup balsamic vinegar
1 tablespoon fresh rosemary coarsely chopped, or 1 tsp dry
salt and pepper to taste
- Make the marinade: Whisk the olive oil, mustard, vinegar, rosemary, salt, pepper in a bowl until it begins to emulsify.
- 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. Cover with plastic wrap and refrigerate for at least 1 hour to overnight. You could prepare these the night before and bake them when you come home from work the next day.
- Prep the oven: Preheat the oven to 425°F.
- Bake: Remove plastic wrap from the baking dish and bake them for about 20 to 30 minutes or until the internal temperature of the pork chops reaches 145°F.
This Article And Recipe Adapted From This Site