What about pork chops for lunch or dinner drenched in mustard sauce? Well thinking about it makes my mouth water. What about yours?
Published on: Mar 4, 2016
Transcripts - Pork mustard
By giving the pork chops with the aromatic flavor of
rosemary and the mouthwatering tanginess of mustard
you turn a regular pork chop meal into something
gourmet. The pork chops are first broiled and then
baked in the oven in this recipe. This simple gourmet
recipe takes less than twenty minutes to do. It can
make a weekday dinner extra special. The method of
broiling the pork chops for a few minutes and finishing
cooking by baking it result in juicy and tender meat that
will melt in the mouth. Simply baking pork chops tend
to dry them out.
Adapted from Heart Healthy cooking for All Seasons by Marvin Moser, Mustard and Rosemary Pork Chops is a
healthier way to enjoy this family favorite. Use extra thick loin pork chops with the bone attached for a more
flavorful dish to make this recipe. The excellent thing about the loin pork chop is that there is a little of the
tenderloin, which is a prime cut of pork, attached to it and similar to a t-bone in quality. Thaw the frozen meat
overnight in the refrigerator or place the package in some cold water if you are using frozen pork chops. To
make this recipe the other ingredients you need include fresh rosemary, bold mustard, dry white wine, and
The fat in the pork gives flavor to the meat and keeps it juicy. If you are afraid of the fat, you can trim it after
cooking. But after it is broiled and baked it turns into a golden crisp treat few can resist. Place the rack on the
second to the top position and let the broiler heat up for at least 10 minutes before broiling the pork chops.
You will only broil the pork chops for five minutes, three on one side and two on the other. Then you will have
to reduce the heat to bake the pork chops and cook it through.
4 (8 oz.) loin pork chops, bone attached
Freshly ground pepper
2 tablespoons bold mustard
2 tablespoons coarsely chopped fresh rosemary
½ cup dry white wine
4 springs fresh rosemary
1. Preheat the broiler. Season the pork chops with pepper. Grill or broil for about 3 minutes, turn over and
cook for another 2 minutes. Using tongs move the pork to a baking pan. Reduce heat to 400 degrees F.
2. Brush the pork with mustard. Sprinkle with the rosemary leaves. Pour the wine over the pork and bake for 8
minutes, or until pork is cooked through.
3. Spoon pan juices over the pork when serving. Garnish with rosemary sprigs.