Mustard & Rosemary Pork Chops

Succulent pork chops in 15 minutes

• Cooking Time Prep 5 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  506

• Protein

  42g

• Carbs

  2g

• Fat

  37g

• Saturates

  12g

• Fibre

  1g

• Sugar

  0g

• Salt

  1.07g

Ingredients

• 2 tbsp mild mustard, preferably German, but French is fine
• 3 tbsp olive oil
• fat garlic clove, thinly sliced
• 2 sprigs rosemary, leaves stripped
• 1 tbsp sherry or balsamic vinegar
• 4 pork shoulder or spare rib chops, about 200g/8oz each

Directions

1. 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.
2. 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 mins.

Categories: Barbecue