SUSANNA’S DREAM PORK CHOPS
- 6 pork chops
- ¼ cup olive oil
- 2 tablespoon grainy mustard (I used Dijon Wholegrain mustard)
- ¼ cup balsamic vinegar
- 1 tablespoon fresh rosemary, coarsely chopped, or 1 teaspoon dry
- salt and pepper to taste
Add all the ingredients (minus pork chops) to a bowl and whisk until the mixture begins to emulsify.
Add the pork chops to the same casserole dish you’ll use to bake them and pour the marinade over the pork chops. Make sure you rub all of the mixture all over them.
Cover with plastic wrap and refrigerate for at least 1 hour to overnight.
You could prepare these the night before and bake them when you come home from work.
Preheat oven to 180 ºC.
Remove plastic wrap from casserole dish and bake them for about 20 to 30 minutes or until done.
Recipe and photo: Susanna Salvage
Category:
