Savory Mustard & Rosemary Grilled Pork Chops
Indulge in the succulent flavor of these Savory Mustard & Rosemary Grilled Pork Chops. Perfectly marinated with a blend of mustard, olive oil, garlic, and fresh rosemary, these pork chops are then grilled to perfection. Whether using a griddle or BBQ, these chops bring a gourmet flair to your dinner table. The marinade creates a harmonious balance of tangy and earthy notes, enhanced by the gentle caramelization from grilling. Allowing the meat to rest post-cooking ensures maximum flavor absorption and tenderness, creating a truly unforgettable dining experience.
4
Servings
560
Calories
7
Ingredients
Ingredients
mild mustard
2 tablespoons (preferably German, but French is fine)
olive oil
3 tablespoons (none)
garlic cloves
2 cloves (thinly sliced)
rosemary
2 sprigs (leaves stripped)
balsamic vinegar
1 tablespoon (none)
pork chops
4 (each about 8oz)
salt and pepper
1 pinch (for seasoning)
Instructions
1
In a bowl, combine the mustard, olive oil, garlic, rosemary leaves, balsamic vinegar, and a pinch of black pepper. Mix thoroughly to create a marinade.
2
Pour the marinade into a large resealable plastic bag and add the pork chops. Seal the bag and massage to coat the chops evenly. Marinate in the refrigerator for at least 3 hours.
3
Remove the chops from the bag, reserving the marinade. Transfer the reserved marinade to a small bowl and mix with a little cold water to make it runny for basting.
4
For griddle cooking: Preheat the griddle pan on high heat. Once hot, add the pork chops and cook for about 10 minutes, turning occasionally until cooked through. During cooking, brush the chops with the runny marinade.
5
Once cooked, remove pork chops from heat and immediately season with salt to taste. Cover them loosely with foil and let rest for about 10 minutes to allow juices to redistribute.
6
For BBQ cooking: Place chops directly over the grill and sear for about 3 minutes on each side until nicely browned. Move to the cooler side of the grill and continue cooking for an additional 10-20 minutes until the meat is firm to the touch but still juicy.
7
While grilling, occasionally brush the chops with the marinade juice or drizzle lightly with lager or water for added moisture.
Nutrition Information
40g
Fat
2g
Carbs
50g
Protein
0.25g
Fiber
1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is pork chops, specifically four pieces weighing about 8oz each.
How long should the pork chops marinate?
The pork chops should be marinated in the refrigerator for at least 3 hours.
What type of mustard is recommended for the marinade?
A mild mustard is recommended, preferably German, though French mustard is also an acceptable substitute.
What are the primary ingredients in the marinade?
The marinade consists of mild mustard, olive oil, thinly sliced garlic cloves, rosemary leaves, balsamic vinegar, and black pepper.
How many servings does this recipe make?
This recipe is designed to produce 4 servings.
How should the garlic be prepared?
The 2 cloves of garlic should be thinly sliced before being added to the marinade.
What is the calorie count per serving?
Each serving contains approximately 560 calories.
Is this recipe low in carbohydrates?
Yes, this recipe is low in carbohydrates, containing only 2g per serving.
How much protein is in one serving of these pork chops?
Each serving provides 50g of protein.
What is the fat content per serving?
There are 40g of fat per serving.
Can I cook these pork chops on a griddle?
Yes, you can cook them on a preheated griddle pan on high heat for about 10 minutes, turning occasionally.
How do I cook these on a BBQ?
Sear the chops over the grill for 3 minutes per side, then move to the cooler side for 10-20 minutes until firm but juicy.
How do I prepare the reserved marinade for basting?
Mix the reserved marinade with a little cold water in a small bowl to make it runny enough for brushing onto the meat.
What can I use to add moisture while grilling?
You can occasionally brush the chops with the marinade juice or lightly drizzle them with lager or water.
When should I season the pork with salt?
Salt should be added to taste immediately after the pork chops are removed from the heat.
Why is it important to let the meat rest?
Resting the meat for about 10 minutes allows the juices to redistribute, ensuring maximum flavor absorption and tenderness.
How should I cover the meat while it rests?
The meat should be covered loosely with foil during the 10-minute resting period.
What type of vinegar is used in the marinade?
The recipe calls for 1 tablespoon of balsamic vinegar.
How should the rosemary be prepared?
The leaves should be stripped from 2 sprigs of rosemary.
How much olive oil is required?
The recipe requires 3 tablespoons of olive oil.
Is there any sugar in this dish?
Yes, there is a small amount of sugar, approximately 1g per serving.
What is the fiber content of this recipe?
The recipe contains 0.25g of fiber per serving.
What tools do I need to marinate the pork?
A bowl for mixing the marinade and a large resealable plastic bag for coating the chops are needed.
What tags are associated with this recipe?
Tags include pork, grilled, mustard, rosemary, savory, barbecue, easy, gourmet meal, and main course.
What should the texture of the meat be when finished on the BBQ?
The meat should be firm to the touch but still juicy.
Can I use French mustard instead of German?
Yes, while German mustard is preferred, French mustard is perfectly fine to use.
How many ingredients are in this recipe?
There are 7 main ingredients: mustard, olive oil, garlic, rosemary, balsamic vinegar, pork chops, and salt/pepper.
What is the recommended heat level for griddle cooking?
The griddle pan should be preheated on high heat.
Should I massage the marinade into the meat?
Yes, once the chops are in the bag with the marinade, you should seal it and massage it to coat them evenly.
Is this recipe suitable for a main course?
Yes, it is specifically categorized as a main course and a gourmet meal.