Honey Balsamic Pork Chops
There is nothing easier than marinading some meat all day, then throwing it in the oven for a couple minutes and having dinner done! That's why you have to try my honey balsamic pork chops.
Equipment
- Oven
- Stovetop
Ingredients
- 4 pork chops 4 ounces each
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 tablespoons mustard stone ground
- 1 tablespoon minced garlic
- ½ teaspoon rosemary
- ½ teaspoon garlic salt
- ⅛ teaspoon black pepper optional
Instructions
- Start by marinading the pork. Place all ingredients for the balsamic mustard marinade and the pork chops in a baggie. Mix it all around and seal the baggie very tight. I like to place the baggie in a Tupperware container just to make sure it does not leak. Place that in the fridge for at least an hour or up to all day.
- Once ready to cook, preheat the oven to 350 degrees. Line a baking tray with aluminum foil and grease with cooking spray.
- Place pork chops on the baking tray, in a single layer. Shake off any excess marinade but do not rub it off. DO NOT throw the marinade away. Bake in the oven for 10 minutes, flipping halfway, or until fully cooked. I like to use a meat thermometer to know exactly when the pork is done.
- While the pork is cooking, heat a small pan over medium/high heat. Once heated, pour in the marinade and bring to a boil. Once boiling, reduce the heat to low. Stir and scrape up the bottom every minute until the sauce is thickened. It will be done when the pork chops are done.
- Once the pork chops are done, cover them in some of the thickened sauce! (I use about half of the sauce)
Nutrition
Serving: 1 pork chopCalories: 269kcalCarbohydrates: 7gProtein: 29gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 90mgPotassium: 531mgFiber: 1gSugar: 6gVitamin A: 11IUVitamin C: 1mgCalcium: 21mgIron: 1mg
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