Mustard Balsamic Pork Chops
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
20 mins
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Marinating Time
1 hr
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Total Time
1 hr 25 mins
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Servings
5
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Calories
360 kcal
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Course
Main Course, Dinner
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Cuisine
American
Mustard Balsamic Pork Chops
Description
This recipe uses a marinade combining olive oil, Dijon-style wholegrain mustard, and balsamic vinegar with rosemary and seasoning to infuse pork chops with balanced acidity and herbaceous notes. Marinating for at least an hour allows the meat to absorb these flavors effectively.
Baking at 425°F develops a browned exterior while cooking the pork to an internal temperature of 145°F, the safe temperature for pork. Resting the meat after cooking lets the juices redistribute, helping retain moisture and enhancing tenderness.
These pork chops can be prepared ahead and stored for several days in the refrigerator or frozen for longer keeping. Reheating by skillet or oven is possible, though the meat is best fresh to avoid drying.
Ingredients
- 5 pork chops mine were 1 inch thick, bone-in pork chops can be used as well
- ¼ cup olive oil
- 2 tablespoons wholegrain mustard I used Dijon Wholegrain Mustard
- ¼ cup balsamic vinegar
- 1 tablespoon rosemary coarsely chopped, or 1 tsp dry, fresh
- salt to taste
- black pepper to taste
Instructions
- Make the marinade: Whisk the olive oil, mustard, vinegar, rosemary, salt, pepper in a bowl until it begins to emulsify.
- Marinate the chops: Place the pork 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 1 hour to overnight. You could prepare these the night before and bake them when you come home from work the next day.
- Prep the oven: Preheat the oven to 425°F.
- Bake: Remove 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°F.
Notes
- Use a meat thermometer to check for 145°F internal temperature to ensure safe and juicy pork.
- Let chops rest for at least 3 minutes after baking to allow juices to redistribute.
- Store cooled pork chops in airtight containers; refrigerate up to 4 days or freeze up to 3 months.
- Reheat gently on the stovetop or in the oven to minimize drying out the pork.
- Start checking chopping doneness after 15 minutes as ovens vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 1pork chop | |
| Calories | 360kcal | 18% |
| Carbohydrates | 3g | 1% |
| Protein | 35g | 70% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 149mg | 6% |
| Potassium | 625mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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