Mustard Balsamic Pork Chops
Mustard Balsamic Pork Chops
Submitted by Chef Laura Cavender
Meat and Poultry
Ingredients
- 6 pork chops
- 1/4 cup Fustini’s Blood Orange olive oil
- 2 tablespoons wholegrain mustard
- 1/4 cup Fustini’s Herbs of Naples balsamic
- 1 tablespoon fresh rosemary coarsely chopped, or 1 teaspoon dry
- salt and pepper to taste
Directions
- Add all the ingredients (minus pork chops) to a bowl and whisk until the mixture begins to emulsify. Add the pork chops to a casserole dish and pour the marinade over the pork chops. Make sure you rub all it all over them. Cover with plastic wrap and refrigerate for at least 1 hour to overnight.
- Preheat oven to 425 F degrees. Remove plastic wrap from the casserole dish and bake them for about 20 to 30 minutes or until done (internal temperature reaches 145 degrees F)
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