The Best Mustard Balsamic Pork Chops
Although I’m not much of a pork fan, I must say that I love a perfectly cooked, perfectly tender pork chop. These pork chops have been one of my popular recipes here on the blog and that’s because of all this delicious flavor swirling around here.
Mustard Balsamic Pork Chops
Handful of Ingredients 5 Minute Prep Time Really Easy To Make All Made In One Dish
I’m all about recipes that require very little prep time because we’re all super busy, I mean who’s got the time to slave in the kitchen for hours. These pork chops are baked in the oven with a delicious savory marinade with a touch of sweet from the balsamic vinegar. It really works!
Ingredient Notes
Pork Chops – as I said above either bone-on or boneless chops will work for this recipe. I used thicker pork chops, about 1 inch in thickness. Keep in mind that the thicker the pork chop the longer it will take to cook. Olive oil – use a good extra-virgin olive oil for that extra flavor. Wholegrain mustard – I prefer using Dijon Wholegrain Mustard. Balsamic vinegar – This is where the sweet factor comes into play. Herbs – A tablespoon of fresh rosemary or a tsp of the dried one. Sometimes, I also love to garnish with a little bit of fresh parsley, totally optional. Seasoning – Salt and pepper to taste.
How To Make Mustard Balsamic Pork Chops
Tips
How Long To Bake Pork Chops
As I mentioned this really depends on the thickness of the chops, so best way to tell when they’re done, is to use a meat thermometer. The pork chops should be baked to an internal temperature of 145°F. However, here’s a general guideline.
Leftovers
Fridge
Store in an airtight container or ziploc bag. Make sure the pork chops have cooled down before storing them. They will last 3-4 days in the fridge. You can also freeze them in an airtight container or freezer bag up to 2-3 months.
Reheating
To reheat, you can either heat your pork chops on the stovetop in a skillet over medium heat or in the oven at 375°F. Keep in mind that reheating cooked pork will cause it to dry out, so it is best served fresh.
How To Serve
My favorite way to serve them is over creamy mashed potatoes or along side some potato salad. You can also try:
Polenta White Beans with Bacon and Herbs Italian Parmesan Roasted Potatoes Old Fashioned Green Beans Macaroni Salad
More Great To Try
Honey Mustard Pork TenderloinHoney Mustard ChickenPork Chops With Peppercorn SauceMustard Balsamic Pork ChopsHoney Mustard Salmon
