Balsamic and Mustard Glazed Pork Chops
For those of you who are doing Whole 30 and paleo, I can totally sympathize if you start to get a little bored with eating the same grilled chicken and veggie combo every night for dinner. Personally, I have to change up sauces and seasoning so I do not fall into the dinner time blues. I decided to make this dish on a whim and it turned out delicious. Tangy from the mustard and balsamic with a hint of rosemary, these pork chops were just what I needed to change up my routine. I actually took my first bite and made an audible "mmmm" sounds. I used a ceramic baking dish for this, but if you have a glass dish for baking, that will work as well. I paired these pork chops with oven roasted asparagus and sauteed spinach, but feel free to eat some potatoes, green bean or roasted carrots.
4 boneless pork chops
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons ground mustard or spicy brown mustard
1 tablespoon rosemary
Pinch each of salt and pepper
MEG'S TIP: The longer you let the meat marinate, the stronger the flavor of the glaze. I let the glaze sit on the pork chops for an hour in the fridge, but if you have time, marinate these in the morning before you go to work.
Mix all ingredients (other than the pork chops) into a bowl and mix together until well incorporated.
Place the pork chops a ceramic baking dish that is oven friendly. Pour the sauce over and make sure it is even distributed on both sides of the meat. Cover with plastic wrap and let sit in the fridge to at least an hour.
When ever your meat is ready, pre-heat your oven to 425 degrees Fahrenheit. Place the dish directly into the oven and cook for 30-40 minutes. The timing on this depends entirely on how evenly your oven cooks and the thickness of the meat. Mine were done at 30 minutes. I recommend you check the meat around the 25 minute mark.
Once the meat is cooked, remove from the oven and allow to cool for a few minutes (the liquid might be a bit bubbly still). Serve with your favorite vegetables and enjoy!