# Ingredients
- 5 pork chops (1 inch thick, bone-in optional)
- ¼ cup olive oil
- 2 tbsp wholegrain mustard (Dijon preferred)
- ¼ cup balsamic vinegar
- 1 tbsp fresh rosemary (or 1 tsp dry)
- Salt and pepper to taste
# Instructions
1. **Make the Marinade**: Whisk olive oil, mustard, vinegar, rosemary, salt, and pepper until emulsified.
2. **Marinate the Chops**: Place pork chops in a baking dish, pour marinade over them, cover, and refrigerate for at least 1 hour or overnight.
3. **Prep the Oven**: Preheat to 425°F.
4. **Bake**: Remove plastic wrap and bake for 20-30 minutes until internal temperature reaches 145°F.
### Notes
- Check pork chops after 15 minutes to avoid overcooking.
- Let pork chops rest for 3 minutes after baking.
- Store in an airtight container for 3-4 days in the fridge or 2-3 months in the freezer.
- Reheat on the stovetop or in the oven at 375°F.
If you try this recipe, don’t forget to leave a review and rating! 🍽️
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