Mustard & rosemary pork chops

Mustard & rosemary pork chops

Succulent pork chops in 15 minutes

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Method

  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.
Try

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

Recipe from Good Food magazine, July 2005.

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Latest comments and suggestions

  • Binder photo 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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  • Binder photo 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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  • Binder photo patch

    08 January 2008

    patch rated and commented on this recipe

    4 stars

    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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  • Binder photo flubbles1982

    05 November 2008

    flubbles1982 rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo wookie

    16 May 2009

    wookie commented on this recipe

    Cracking dish for BBQ

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  • Binder photo 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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  • Binder photo ella

    22 July 2010

    ella commented on this recipe

    I added a thickly sliced apple during cooking, a great success!!!

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  • Binder photo Robyn

    19 January 2011

    Robyn rated and commented on this recipe

    5 stars

    Best recipe i have used in a while.. i dont really like pork chops/steaks but this was really good. I used 2 tsp of english mustard and the rest french and added a little bit of honey. For some people they may find this abit mild, but the pork was very juicy and looked fantastic (went nice and glazed after a while, rather than being that horrible pork colour).

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  • Binder photo Pol

    20 February 2011

    Pol commented on this recipe

    Had this tonight, marinade was tasteless, could have just had the pork as it was, disappointing.

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  • Binder photo Gezi

    10 April 2013

    Gezi rated and commented on this recipe

    5 stars

    Gorgeous! After id taken out the meat, I added some water to the food bag and then poured it over mangetout, mushrooms, cherry toms and the pork to cook on the griddle and then lay the pork on a bed of spinach, rocket and ruby chard. Beautiful, quick and easy. Perfect for a quick meal after work without feeling like you're roughing it :) I will make this again

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  • Binder photo Gezi

    10 April 2013

    Gezi commented on this recipe

    Oh and I used English mustard

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

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
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Per serving

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

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