This recipe couldn’t be easier. A 5 minute prep, which you can do an hour ahead or overnight. Then pop your baking dish into a hot oven and about 15-20 minutes later you’ve got tender, flavorful pork chops. The oven is the perfect temperature to roast some vegetables at the same time; just start them about 10 minutes ahead of the chops. This recipe was created by Joanna Cismaru of Jo Cooks website. My only caution is that she suggests cooking the pork chops 20 to 30 minutes which I think is way too long. A lot will depend on how thick the chops are, but 15 minutes at this high heat makes more sense. (Although straight from the refrigerator to the oven makes a difference as well.) Some commenters suggested adding 3 cloves of minced garlic or a bit of honey to the marinade; both of which I’ll try next time!
5 pork chops (hers were 1 inch thick, bone-in or boneless both work)
1/4 cup olive oil
2 Tbs. whole grain mustard or Dijon
1/4 cup balsamic vinegar
1 Tbs. fresh rosemary leaves coarsely chopped, or 1 tsp. dried
salt and pepper to taste
Whisk the olive oil, mustard, vinegar, rosemary, salt and pepper in a bowl until it begins to emulsify. Place the chops in a baking dish then pour the marinade over the chops and rub it all over them evenly, so they’re completely covered. Cover with plastic wrap and refrigerate for at least an hour to overnight. You could prepare these the night before and bake them when you come home from work the next day.
Preheat the oven to 425 degrees F. Remove the plastic wrap from the baking dish and bake them for about 20 to 30 minutes (????) or until the internal temperature of the pork chops reaches 145 degrees. Let them rest at least 3 minutes to let the juices retreat back into the meat. This will insure maximum flavor and juicy pork chops. Serves 5.
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