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
Cook:10 mins
plus 3 hours marinating

Serves 4
Easy

Nutrition per serving

kcal 506
fat 37g
saturates 12g
carbs 2g
sugars 0g
fibre 1g
protein 42g
salt 1.07g

Ingredients

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

Tip

To BBQ
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).

Method

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.