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