Mustard & rosemary pork chops
Contains pork – recipe is for non-Muslims only
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
- Prep:5 mins
plus 3 hours marinating
- Serves 4
Nutrition per serving
- kcal 506
- fat 37g
- saturates 12g
- carbs 2g
- sugars 0g
- fibre 1g
- protein 42g
- salt 1.07g
- 2 tbsp mild mustard, preferably German, but French is fine
- 3 tbsp olive oil
- fat garlic clove, thinly sliced
- 2 sprigs rosemary, leaves stripped
- 1 tbsp sherry or balsamic vinegar
- 4 pork shoulder or spare rib chops, about 200g/8oz each
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).
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.
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 in foil for about 10 mins.