Monday, January 31, 2011

Dijon Porkchops

Yesterday I entered uncharted waters--the waters of cooking pork. I have never cooked porkchops myself so when I found a super easy recipe I was excited to give it a shot. The best part was that it required ingredients that I keep regularly in the kitchen (with the exception of the chops and the lemon), so it is one of those things you could just "whip up". I got this recipe out of a magazine and of course I just ripped the page out, so now I have no idea to whom I should give credit to for this delicious recipe. Suffice it to say that I did not come up with it on my own! Hope you enjoy!

4 porkchops
2 tbsp dijon mustard
2 tbsp parsley
2 tbsp lemon juice
2 tbsp minced garlic
2 tbsp lemon zest (I had nothing with which to "zest" the lemon, so I skipped this part)
1/4 tsp salt
1/2 tsp rosemarry
1 lemon

Place porkchops in a greased roasting pan and drizzle with the lemon juice. In a separate bowl, mix mustard, parsley, garlic, lemon zest, salt, and rosemary. Mix thoroughly and brush over porkchops. (I deviated from the recipe here. It said to brush on both sides but I only did one side so I wouldn't lose any flavor on the pan!) Broil until pork turns white yet still is tender. (At least 10 minutes, depending on thickness of chop). Garnish with lemon wedges and serve.


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