Name: Mustard & rosemary pork chops
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: British
Ingredients: 2 tbsp mild mustard (preferably German, but French is fine); 3 tbsp olive oil; 1 fat garlic clove thinly sliced; 2 sprigs of rosemary leaves stripped; 1 tbsp sherry or balsamic vinegar; 4 pork shoulder or spare rib chops, about 200g/8oz each

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Mustard & rosemary pork chops

Mustard & rosemary pork chops

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

plus 3 hours marinating

A star rating of 4.7 out of 5.37 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp mild mustard

(preferably German, but French is fine)
3 tbsp olive oil
1 fat garlic clove

thinly sliced
2 sprigs of rosemary

leaves stripped
1 tbsp sherry

or balsamic vinegar
4 pork

shoulder or spare rib chops, about 200g/8oz each

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Nutrition: per serving

kcal506
fat37g
saturates12g
carbs2g
sugars0g
fibre1g
protein42g
salt1.07g

low

Method

step 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.
step 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.

RECIPE TIPS

TO BBQ

Grill the chops for about 3 mins each side until browned. Move the chops to the side of the barbecue and cook for another 10-20 mins until the meat is just firm, but not overcooked. As they cook, brush occasionally with marinade juices (or trickle with lager or water).

Recipe from Good Food magazine, July 2005

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A star rating of 4.7 out of 5.37 ratings

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