Doesn't get much easier than this, folks! This recipe has become my pork chop go-to! The prep time for this is five minutes! Yep, you right that correctly-FIVE! I often prep these in the morning, cover, and then store them in the fridge to marinate all day until dinner time. This makes them extra juicy and tender!
These pair beautifully with a big green salad and/or roasted potatoes/veggies. Let's embrace these colder temps with these warm and hearty pork chops! Enjoy!
6 pork chops
1/4 c olive oil
2 tbsp Dijon mustard
1/4 c balsamic vinegar
1 tbsp dry or fresh rosemary
salt and pepper to taste
Combine all ingredients, except pork chops, in a bowl. Stir to thoroughly combine.
Add the pork chops to the same casserole dish you will bake them in and pour the mixture directly over top of the pork chops, covering them completely. If you have the time, cover them with plastic wrap and refrigerate for at least one hour. If you don't have the time, you can bake them immediately.
Preheat your oven to 425 degrees.
Remove plastic wrap from your casserole dish and bake them for about 30 minutes or until done. (Cook time will depend on thickness of pork chops.)
Per serving: Calories: 236; Fat: 13g, Carbs: 2g, Protein: 29g
If you make a recipe from Fueled and Fit, make sure to post it and tag me so I can see your creation! @fueledandfitwellness on Instagram!
Recipe and pictures adapted from: https://www.jocooks.com/ingredient/pork-main-courses/mustard-balsamic-pork-chops-with-rosemary/