Sunday, October 10, 2010

Dijon Shallot Pork Chops

Since pork is so lean we have been eating so much of it lately.  I am a huge fan but easily get bored with flavors.  So, I added some powerful ingredients to try and wake up our dinner!

It worked.  I love Dijon mustard and how the shallots were crispy.  The mustard also helped to keep the chop moist during the cooking process.  It was an easy, flavorful dinner.  

Dijon Shallot Pork Chops

4 center cut pork loin chops
4 TBS of Dijon mustard
2 tsp of fresh rosemary, finely chopped
1 shallot, sliced
1 TBS of olive oil

Place the pork chops on a baking sheet lined with aluminum foil.  Top each chop with 1 TBS of mustard and spread evenly on the top and sides.  Add a couple grinds of fresh pepper to each pork chop.  In a small bowl toss together the rosemary, shallots, and olive oil.  Top each pork chop with 1/4 of the mixture.  Cook in a 375degree oven for 30 minutes or until the internal temperature is 150degrees.  Let the chops rest for 5 minutes.  Serve with roasted vegetables.  Enjoy!

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