Mustard Balsamic Pork Chops
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
- 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
Instructions
- 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.
- GRILL METHOD
- 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.
- BAKED METHOD
- 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.