Tuesday, November 16, 2010

Baked Pork Chops with Rosemary & Dijon

What an excellent dinner to compliment a Back Squat day in the gym. I can feel I have hamstrings with every delicious bite! :-) This really was a pretty easily put-together dinner with great flavor and maximum satisfaction! Hope you enjoy!

6 pork chops (about 3/4" thick)
1/4 C olive oil
1/4 C apple cider vinegar
2 T organic Dijon mustard
2 T fresh chives, finely chopped
2 T fresh rosemary, finely chopped
Freshly ground black pepper
Pinch sea salt

Preheat oven to 450 degrees. Arrange pork chops in a large baking dish. In a bowl, mix together olive oil, vinegar, mustard, chives and rosemary (and add some salt & pepper if desired). Spoon 1/2 the mixture over the pork chops. Put pork chops in oven and cook for 15 minutes. After 15 minutes, turn pork chops over and pour remaining mustard mixture over the top. Continue baking for another 15 minutes. Put pork chops on a plate, and spoon the extra juices over the top. Enjoy!

We served this with some baked sweet potatoes (that I seasoned with rosemary & garlic powder), and a simple green salad. Very tasty... can't wait for the leftovers!!!

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