Rosemary Mustard Pork Chops

Rosemary Mustard Pork Chops Recipe

  • Servings: 4
  • Time: 50 minutes
  • Difficulty: easy
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Ingredients:Rosemary Mustard Porkchops

  • 4 pork chops (bone on or off, your call)
  • ¼ cup olive oil
  • 2 tablespoons grainy mustard
  • 2 teaspoons dried rosemary
  • 1 ½ teaspoons dried thyme
  • 1 ½ tablespoons shredded parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 clove minced garlic

Directions:

Preheat oven to 350°F. While the oven is preheating, line a baking dish with aluminum foil and place in the oven. Mix all of the ingredients together (except for the pork chops) and then rub the mixture onto both sides of each pork chop. Spray a griddle pan (or forgo the grill marks and use a regular skillet) and heat on high for a second. Then add pork chops to the pan (they should sizzle because your pan is really hot). At this part you are going to want to put on your stove’s fan and maybe open a window because it can get a little steamy and my fire alarm tends to go off if I don’t have the fan on. Cook for about three minutes—just long enough to sear one side. Then transfer the pork chops seared side up into your preheated baking dish. Bake for 40-45 minutes, or until your meat thermometer comes out to 140°F.  Enjoy!

2 thoughts on “Rosemary Mustard Pork Chops

  1. Mary Trevor says:

    Really delicious! In fact my husband declared it the best pork chop he had ever eaten! Easy to make, with good hints (keep the fan on while frying and line the pan with aluminum foil). Your picture was totally accurate — just how mine looked!

    Like

  2. Pingback: Ugh. Leftovers |

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