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Mustard & rosemary pork chops

Mustard & rosemary pork chops

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Rating: 5 out of 5.29 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 3 hours marinating
  • Easy
  • Serves 4

Marinate these succulent pork chops in mustard, rosemary and garlic, then griddle for 10 minutes for a quick dinner. They're also a great addition to a barbecue

Nutrition: per serving
HighlightNutrientUnit
kcal506
fat37g
saturates12g
carbs2g
sugars0g
fibre1g
protein42g
low insalt1.07g
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Ingredients

Method

  • STEP 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.

  • STEP 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 with foil for about 10 mins before serving.

RECIPE TIPS
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).

Goes well with

Recipe from Good Food magazine, July 2005

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Overall rating

Rating: 5 out of 5.29 ratings
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