Mustard & rosemary pork chops

Marinate these succulent pork chops in mustard, rosemary and garlic, then griddle for 10 minutes for a quick dinner. They're also a great addition to a barbecue

Prep Time5

Cook Time10

Course: Main Course

Keyword: Pork

Servings: 4

Calories: 506kcal

Ingredients

4 Pork Chops
1 tbdp Mild mustard (preferably German, but French is fine)
3 tbsp Olive oul
1 Clove Garlic Thinly sliced
2 Sprigs Rosemary Leaves stripped
1 tbsp Sherry or balsamic vinegar

Instructions

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 hrs.
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 with foil for about 10 mins before serving.

Notes

Recipe Tip

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).