MUSTARD & ROSEMARY PORK CHOPS

Mustard & Rosemary Pork Chops image

Provided by English_Rose

Categories Pork

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 7

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2 tablespoons mild mustard, preferably German but French is fine
3 tablespoons olive oil
2 garlic cloves, thinly sliced
2 sprigs rosemary, leaves stripped
1 tablespoon balsamic vinegar
4 pork chops, about 8oz each
1 pinch salt and pepper

Steps:

Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper.
Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hours
Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny.
To cook on a griddle: heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice.
As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt.
To help the meat relax a little, leave it loosely covered in foil for about 10 minutes
To BBQ:
Grill the chops for about 3 mins each side until browned. Move the chops to the side of the barbecue and cook for another 10-20 mins until the meat is just firm, but not overcooked.
As they cook, brush occasionally with marinade juices (or trickle with lager or water).

Nutrition Facts : Calories 320.7, Fat 24.6, SaturatedFat 6.3, Cholesterol 75, Sodium 151.7, Carbohydrate 1.1, Fiber 0.3, Sugar 0.2, Protein 22.9