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Pig chops in mustard and rosemary   Leave a comment

I have always loved rosemary. And Mustard. My favorite herb, and my favorite condiment. I can put mustard on almost anything. There are 6 different kinds in my fridge at the moment, thats actually low, I need to go to the market. When I was in high school, my family got a bottle of mustard in one of those “I don’t know you well enough to pick out a gift, but I want to display my generosity aka how much I spent” gift baskets with wine and cheese and other nibbles. I confiscated the jar of mustard as my own. It was a whole grain mustard, something I’d never had before. Oh my lord. It was like mustard caviar. The tiny whole mustard seeds, in the vinegary, briny base, the seeds burst when you bit down on them, releasing their tart, peppery, mustardness. I was in love. Now, it is one of my favorite things to use in savory recipes. Especially with rosemary.

I made this for dinner back in June, and when I described what I made on Twitter, I got requests for the recipe. So here goes! (A little late, but worth the wait!)

4 lean pork chops

olive oil

4 tbsp whole grain or coarse ground Dijon mustard

a good sized spoonful of chopped garlic

2-4 tbsp chopped fresh rosemary

salt & pepper

Rinse & pat dry your pieces o’ pig. Mix together mustard, rosemary, & garlic. Salt & pepper the chops then drizzle with olive oil. Massage mustard mixture (yes massage, they deserve a good rubdown) into the chops making sure to coat all surfaces, if you have extra just kind of pack it onto the chops. Grill on high until a thermometer inserted into the thickest part reads 145-160 degrees. Enjoy!

I found that this is also a great way to roast potatoes and other root vegetables.