Mustard & rosemary pork chops

Mustard & rosemary pork chops

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(29 ratings)

Prep: 5 mins Cook: 10 mins plus 3 hours marinating


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 and extra info

Nutrition: per serving

  • kcal506
  • fat37g
  • saturates12g
  • carbs2g
  • sugars0g
  • fibre1g
  • protein42g
  • salt1.07g
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  • 2 tbsp mild mustard (preferably German, but French is fine)



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 fat garlic clove, thinly sliced
  • 2 sprigs of rosemary, leaves stripped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tbsp sherry or balsamic vinegar
  • 4 pork shoulder or spare rib chops, about 200g/8oz each



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…


  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 with foil for about 10 mins before serving.

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Comments, questions and tips

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10th Apr, 2013
Oh and I used English mustard
10th Apr, 2013
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
polgara454's picture
20th Feb, 2011
Had this tonight, marinade was tasteless, could have just had the pork as it was, disappointing.
19th Jan, 2011
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).
22nd Jul, 2010
I added a thickly sliced apple during cooking, a great success!!!
1st Oct, 2009
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
16th May, 2009
Cracking dish for BBQ
13th Dec, 2008
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.
5th Nov, 2008
This was really tasty and kept the pork really juicy. I used wholegrain mustard because I didn't have any of the other kinds.
8th Jan, 2008
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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