Mustard Balsamic Pork Chops

• servings: 5 servings
• active time: 5 minutes
• total time: 1 hour 25 minutes

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 fresh rosemary (coarsely chopped, or 1 tsp dry)

salt and pepper (to taste)

Directions

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.

Nutrition

• Serving Size: 1 pork chop
• Calories: 360 kcal
• Total Fat: 22 g
• Saturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 108 mg
• Sodium: 149 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 35 g