Tired of the same boring, bland pork chops? Then you’ll want to try these tender and juicy Mustard Balsamic Pork Chops that are loaded with so much flavor! The easy marinade is perfect for grilling or baking and is great with chicken too!
I’m baaack! Actually I didn’t go anywhere it’s just been a busy summer since the kids have been out of school on summer vacation and honestly I’ve been just enjoying a little time off just playing mom. I definitely thought about about my amazing MT readers and I wasn’t totally off the grid. I did share a few stories on Instagram. Hopefully if you’re on Instagram you not only follow me but got to catch of few of my stories which also included this recipe for these tender and juicy Mustard Balsamic Pork Chops.
My family absolutely loves these pork chops and these are definitely one of my go-to staple recipes because it’s so incredibly easy to make and I always have the ingredients on hand. All you need to whip up this tasty marinade is balsamic, dijon mustard, whole grain mustard, olive oil and lots of fresh rosemary. I have rosemary bursting out of the seams in my garden so I’m always trying to incorporate it in my cooking plus pork and rosemary go so well with one another.
Not only is this marinade incredible with nice thick cut, bone-in pork chops but it’s great to use on a pork tenderloin or even chicken too. Trust me once you try this marinade you’ll want to make it often. It’s super tasty with bone-in skin on chicken thighs or even chicken breasts. The key is to let the pork or even chicken marinate for at least several hours preferably overnight. The longer the better to really get that yummy marinade infused into the pork or chicken.
MORE ABOUT THIS RECIPE
As I mentioned before this marinade is super versatile and can be used with nice, thick cut bone-in pork chops which I usually use with this recipe but you can also use this marinade for a pork tenderloin, boneless pork chops, chicken breast, chicken thighs. Of course cooking time will vary depending on what cut of meat you use and it the thickness. If you stick with pork chops the cooking time will vary if you’re using a thinner chop vs. a thick cut chop. My best advice is to keep an eye on the cooking time to not overcook the pork. Per the National Pork Board the optimal temperature for pork is 145 degrees plus three minutes of rest time so it’s best to use a thermometer to keep an eye on the temperature so you don’t overcook or even undercook your pork. I always say when in doubt use a thermometer so you have consistent and accurate cooking.
I like to put all my ingredients for the marinade in a mason jar so I can cover it and give it a good shake. Once it’s all blended I’ll pour most the marinade over the pork which I’ll usually put in a glass baking dish or in a large resealable bag and then place it in the refrigerator. I reserve a couple tablespoons of the marinade to drizzle over the pork after it’s cooked. It literally takes only a few minutes to make which makes this a super easy meal to put on the dinner menu anytime. I love to serve this meal with a large salad and lots of roasted veggies. Even my picky kids love these so it’s definitely a kid-approved, family friendly easy meal that is super tasty and everyone will love!
Mustard Balsamic Pork Chops
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon whole grain mustard
- 1 tablespoon dijon mustard
- 1 tablespoon freshly chopped rosemary
- 4 thick cut bone-in pork chops
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
Place extra virgin olive oil, balsamic vinegar, mustards and rosemary in a small mason jar.
Cover and give it a good shake until blended.
Place pork chops in a baking dish or large resealable bag.
Season chops with salt and pepper.
Reserve 2 tablespoons of the marinade and pour the rest or the marinade over the pork and toss or turn to coat.
Marinate pork in the refrigerator for several hours or overnight.
When ready to cook, preheat grill. Once grill is nice and hot remove pork from marinade, discarding marinade and cook. Cook time will vary depending the cut and thickness of your pork chops. It's recommended to use a meat thermometer to ensure that the chops are not over or under cooked.
Alternatively you can cook these in the oven.
Preheat oven to 350 degrees.
Remove pork from marinade and discard.
Preheat a large oven-safe skillet or cast iron skillet over medium-high heat.
Place pork chops in hot skillet and sear a few minutes per side then transfer to a preheated oven and cook for 20-30 minutes longer (depending on cut and thickness) until pork temperature reaches 145 degrees.
Allow pork to rest 3-5 to minutes before serving.
Drizzle with reserved marinade before serving.
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