Honey Mustard and Rosemary Pork Chops
A simple marinade of Dijon mustard, honey and rosemary that highlights the great flavour of good quality pork chops.
Ingredients
- 1/4 cup local honey
- 2 tbsp dijon mustard
- 1 tbsp grainy dijon mustard
- 1 tbsp chopped fresh rosemary
- 1 garlic clove roughly chopped
- 2 tbsp olive oil
- a good pinch of salt and pepper
- 4 pork chops
Instructions
- Mix the honey, mustard, rosemary, garlic, olive oil and salt and pepper in a small bowl.
- Put the pork chops in a freezer bag and pour the mixed marinade over the meat. Close the bag and squish the marinade around the meat so that it is all coated.
- Put the bag in the fridge for an hour or two to marinade.
- Grill the pork chops on medium for 5 minutes each side, depending on how thick they are. When they are done the internal temperature should be 155°F. I usually go by feel and when in doubt, cut into a piece of meat. Pork can be ever so slightly pink, but if you are not comfortable with that then cook them until no longer pink in the centre.
- Let the pork chops rest for 5 minutes on a plate covered in foil before serving.
Notes
To cook in the oven: Preheat the oven to 400 degrees F and cook for approximately 20 minutes on a baking sheet.
Make a little extra marinade and reserve it to drizzle over the cooked pork chops if you like. Do not use the marinade that was on the raw pork chops to drizzle unless you want everyone in your house to get sick
Make a little extra marinade and reserve it to drizzle over the cooked pork chops if you like. Do not use the marinade that was on the raw pork chops to drizzle unless you want everyone in your house to get sick