Pork Recipe: Mustard And Rosemary Pork Chops

Mustard And Rosemary Pork ChopsTurn regular pork chop healthy meals into something gourmet by giving it the aromatic flavor of rosemary and the mouthwatering tanginess of mustard. In this recipe, the pork chops are first broiled and then baked in the oven. This simple healthy dinner recipe takes less than twenty minutes to do and can make a weekday dinner extra special. The method of broiling the pork chops for a few minutes and finishing cooking by baking it result in juicy and tender meat that will melt in the mouth. Simply baking pork chops tend to dry them out.

Adapted from Heart Healthy cooking for All Seasons by Marvin Moser, Mustard and Rosemary Pork Chops is a healthier way to enjoy this family favorite. To make this recipe, use extra thick loin pork chops with the bone attached for a more flavorful dish. The excellent thing about the loin pork chop is that there is a little of the tenderloin, which is a prime cut of pork, attached to it and similar to a t-bone in quality. If you are using frozen pork chops, thaw the frozen meat overnight in the refrigerator or place the package in some cold water. Other ingredients you need to make this recipe include fresh rosemary, bold mustard, dry white wine, and ground pepper.

Ingredients: 4 (8 oz.) loin pork chops, bone attached, Freshly ground pepper, 2 tablespoons bold mustard, 2 tablespoons coarsely chopped fresh rosemary leaves, ½ cup dry white wine, 4 springs fresh rosemary

Preparation Instructions: Mustard And Rosemary Pork Chops Recipe

Preheat the broiler. Season the pork chops with pepper. Grill or broil for about 3 minutes, turn over and cook another 2 minutes. Use tongs to move the pork to a baking pan. Reduce heat to 400 degrees F. Brush the pork with mustard and sprinkle with the rosemary leaves. Pour the wine over the pork and bake for 8 minutes, or until pork is cooked through. When serving, spoon pan juices over the pork and garnish with rosemary sprigs.

The fat in the pork gives flavor to the meat and keeps it juicy. If you are afraid of the fat, you can trim it after cooking but after it is broiled and baked it turns into a golden crisp treat few can resist. Before broiling the pork chops, place the rack on the second to the top position and let the broiler heat up for at least 10 minutes and. You will only broil the pork chops for five minutes, three on one side and two on the other and then you will have to reduce the heat to bake the pork chops and cook it through.

Source: www.gourmandia.com

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