Mustard & rosemary pork chops

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Recipe by Good Food

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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.

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).

Per serving

506 kcalories, protein 42g, carbohydrate 2g, fat 37 g, saturated fat 12g, fibre 1g, salt 1.07 g

Latest comments and suggestions

• patch

  08 January 2008

  patch commented on this recipe

  Really delicious. I added water to the bag and rinsed it out to make a little sauce. I will definitely do this recipe again.

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• patch

  08 January 2008

  patch commented on this recipe

  Really delicious. I added water to the bag and rinsed it out to make a little sauce. I will definitely do this recipe again.

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• patch

  08 January 2008

  patch rated and commented on this recipe

  

  Really delicious. I added water to the bag and rinsed it out to make a little sauce. I will definitely do this recipe again.

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• flubbles1982

  05 November 2008

  flubbles1982 rated and commented on this recipe

  

  This was really tasty and kept the pork really juicy. I used wholegrain mustard because I didn't have any of the other kinds.

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• Tonia

  13 December 2008

  Tonia commented on this recipe

  I thought the flavours were a bit too mild. The garlic stood out more than the mustard. Very simple if you want a slight change to your normal plain pork chop.

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• wookie

  16 May 2009

  wookie commented on this recipe

  Cracking dish for BBQ

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• hp

  01 October 2009

  hp commented on this recipe

  very nice. I only left it to marinade for 30mins and it took on the flavour really well. The 10min rest makes the pork nice and juicy. will make it again

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 10 mins

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

Per serving

506 kcalories, protein 42g, carbohydrate 2g, fat 37 g, saturated fat 12g, fibre 1g, salt 1.07 g

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