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Mustard and rosemary pork chops

If you want an easy recipe for a BBQ party or a no -fuss midweek supper then these mustard and rosemary pork chops will tick the box!  It's very easy to prepare then cook them -  and they are absolutely delicious! Serve with a mash and/or a salad.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 pork chops
  • 2 Tbsp Dijon mustard
  • 2 Tbsp olive oil
  • 1 garlic clove minced
  • chopped leaves of 2 rosemary sprigs
  • 1 Tbsp balsamic or cider vinegar

Method
 

  1. Mix together the oil, garlic, mustard, rosemary leaves & vinegar.
  2. Put the chops into a freezer bag and add the mixture.
  3. Rub the meat through the bag, tie and marinate in the fridge for a minimum of 30 minutes, preferably for 2 hours (or even overnight).
  4. Take the meat out of the fridge and remove from the bag, reserving the leftover marinade. Season them with salt and pepper to taste.
  5. Heat a griddle pan, grill or BBQ and cook for 8-10 minutes until golden, turning the chops a couple of times and basting them with the marinade.
  6. Let them rest for a couple of minutes before serving.