2 – 4 Pork Chops
2 x Tablespoon Dijon Mustard 
1 x Tablespoon Olive Oil
1 x Tablespoon Fresh Rosemary – finely chopped
1 x Teaspoon garlic 
Salt & Pepper
1 x Large Freezer Zip Lock Bag

Chop the rosemary finely (I used a herb chopper).

Place pork chops in the bottom of a Freezer Zip Lock bag.  Add the mustard,  olive oil,  rosemary, garlic, salt and pepper to taste.  

Seal the bag, mix & toss all together.

Place in refrigerator (the longer it marinates the better).

When ready, pour and place them into an oven proof dish 
(I used a corning ware dish)

Place in baking dish and cook for 20-30 minutes at 180 – 200C.

Serve with your choice of baked vegetables or salads.

You could also just make this into a paste to spread over the pork 
to either pan fry or BBQ.

Many thanks to a Facebook fan for suggesting this recipe; it was a big thumbs up as hubby loved it (I am not able to digest pork, so I don’t cook it very often).  

I am sure it would taste just as delicious with Lamb chops too.

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