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, garlic, salt and pepper to taste.
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 the sauce into a paste to spread over the pork to either pan fry or BBQ.