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Mustard and Rosemary Pork Chops

A rather straightforward combination of store-cupboard ingredients magically transforms the pedestrian pork chop to a moist and flavorful entrée in this easy, everyday-dinner recipe. The overall concept is ever so versatile — feel free to swap out another fresh herb, or even use dried herbs in a pinch. We in fact made this recently without using any herb at all, and served the pork chop topped with Tomato Boursin Sauce. A simple side of grilled, sliced eggplant and a loaf of crusty country bread rounded out our splendid supper. It’s summertime and the livin’s easy, after all!

Mustard and Rosemary Pork Chops

2 tbs. mustard (we used Dijon)
3 tbs. olive oil
1 tbs. balsamic or sherry vinegar
2 springs fresh rosemary
1 fat garlic clove, sliced thinly
2 large or 4 small pork chops

Whisk together the mustard, olive oil, and vinegar. Stir in the rosemary and garlic. Place the marinade in a zip-lock bag and add the pork chops. Squash them around to make sure every things is well coated. Chill for at least 3 hours.

Bring the pork chops to room temperature for 30 minutes then grill 5-7 minutes a side (depending on thickness), or until done. Cover with foil and let rest for 10 minutes before serving.

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