Honey-mustard roasted pork chops
Raw lean bone-in center rib pork chop or roast
White wine vinegar
Salt and pepper pork chops
- Preheat oven to 400ºF. Coat a shallow, medium-size baking dish with nonstick spray. Season both sides of pork with salt and black pepper.
- In a small bowl, whisk together Dijon mustard, honey, vinegar, dry mustard, garlic powder and 1 tbsp water. Spray a heavy skillet with nonstick spray and set it over medium high heat. When hot, add the pork chops and rosemary sprigs, and sear the pork until well browned on both sides, about 4 minutes per side. Reserve the rosemary for garnish, if desired; transfer the pork to prepared baking dish.
- Brush 2 tbsp mustard sauce over pork. Place in oven for 8 to 10 minutes, or to an internal temperature of 145ºF.
- Serve with reserved mustard sauce spooned over top. Serving is 1 pork chop and 1½ tbsp sauce.