Mustard Rosemary Pork Chops

Prep Time
Cook Time
Ready In

"This is one of my favourite pork chop recipe. The rosemary and mustard compliment each other perfectly. I have also made this using lamb chops which was very nice."

Original recipe yields 4 servings


  • Serving Size: 1 (347.5 g)
  • Calories 617.2
  • Total Fat - 35.7 g
  • Saturated Fat - 17.2 g
  • Cholesterol - 76.6 mg
  • Sodium - 272 mg
  • Total Carbohydrate - 65.5 g
  • Dietary Fiber - 3 g
  • Sugars - 45.6 g
  • Protein - 11.2 g
  • Calcium - 383.7 mg
  • Iron - 1.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Whisk together the mustard, vegetable oil, rosemary and garlic powder.

Step 2

Pour into a shallow dish.

Step 3

Place the pork chops into this mixture, press down to coat and turn the chops over; allow to marinate refrigerated for a couple of hours.

Step 4

Take the chops out of the refrigerator and bring to room temperature, about 20 minutes.

Step 5

Grill the chops until cooked through about 8 to 10 minutes, depending on thickness.

Tips & Variations

No special items needed.


Excellent! Of course I did make a minimal change I believe its minimal anyway. I substituted a whole grain mustard for the dijon. Otherwise made as written. The mustard and rosemary really enhanced the flavor of the porkchop. I grilled two. DH enjoyed them emensly too. So this recipe will be added into my cookbook, The Best of 2013. Made for Billboard tag.

review by:
(17 May 2013)