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Title: Pork Chops W/ Mustard & Herbs
Categories: Meat Herb
Yield: 4 Servings
| 4 | Pork loin chops | |
| 2/3 | c | White wine vinegar |
| 1 | ts | Ground mustard seed |
| 1/2 | ts | Freshly milled pepper |
| 1 | ts | Dried rosemary |
| 1 | ts | Dried thyme |
| 4 | Rosemary sprigs |
Remove nay excess fat from the pork chops and place them in a large, noncorrodible bowl. Blend the vinegar, mustard, pepper, rosemary and thyme in a blender or food processor on high for 20 seconds. Pour the marinade over the pork chops and turn to coat them. Cover the bowl and refrigerate for 2 to 4 hours, turning the chops three or four times during this period.
Preheat the oven broiler for 8 to 10 minutes. Line a shallow pan with aluminum foil and place the pork chops in it. With the pan about 4 inches from the heat, broil the chops about 8 minutes on the first side and 6 minutes on the second, or until brown.
Garnish each pork chop with a sprig of rosemary.
Source: Don Stevens, Minneapolis, Minnesota
Makes 4 servings. ** The Herb Companion -- Oct/Nov 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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