Mustard Balsamic Pork Chops

🥘 Ingredients

• fresh rosemary coarsely chopped (or 1 tsp dry)
  1 tbsp
• mustard (wholegrain mustard i used dijon wholegrain)
  2 tbsp
• olive oil
  1/4 cup
• pork chops mine were 1 inch thick (bone-in pork chops can be used as well)
  5
• salt and pepper to taste
• vinegar (balsamic)
  1/4 cup

🍳 Cookware

• bowl
• baking dish

1. 1

   Gather pork chops mine were 1 inch thick , fresh rosemary coarsely chopped , salt and pepper to taste .

   pork chops mine were 1 inch thick: 5 (bone-in pork chops can be used as well), fresh rosemary coarsely chopped: 1 tbsp (or 1 tsp dry), salt and pepper to taste
2. 2

   Make the marinade: Whisk the olive oil , mustard , vinegar , rosemary, salt, pepper in a bowl until it begins to emulsify.

   olive oil: 1/4 cup, mustard: 2 tbsp (wholegrain mustard i used dijon wholegrain), vinegar: 1/4 cup (balsamic)
3. 3

   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.
4. 4

   Prep the oven: Preheat the oven to 425°F.
5. 5

   Bake: Remove plastic wrap from the baking dish and bake them for about ⏱️ 20-30 minutes or until the internal temperature of the pork chops reaches 145°F.
6. 📝

   All ovens are different, so you should start checking on your pork chops after 15 minutes to make sure they don’t get over done.

7. 📝

   The standard for fully cooked and safe pork is now 145°F, so use a meat thermometer as this is the only way to accurately check for when the pork chops are cooked through.

8. 📝

   Let the pork chops rest after baking for at least 3 minutes to let the juices retreat back into the meat. This will ensure maximum flavor and juicy pork chops.

9. 📝

   Store in an airtight container or ziploc bag. Make sure the pork chops have cooled down before storing them. They will last 3-4 days in the fridge or 2-3 months in the freezer. To reheat, you can either heat on the stovetop in a skillet over medium heat or in the oven at 375°F. Keep in mind that reheating cooked pork will cause it to dry out and it is best served fresh.