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By giving the pork chops with the aromatic flavor of rosemary and the mouthwatering tanginess of mustard you turn a regular pork chop meal into something gourmet. The pork chops are first broiled and then baked in the oven in this recipe. This simple gourmet recipe takes less than twenty minutes to do. It can make a weekday dinner extra special. The method of broiling the pork chops for a few minutes and finishing cooking by baking it result in juicy and tender meat that will melt in the mouth. Simply baking pork chops tend to dry them out. Adapted from Heart Healthy cooking for All Seasons by Marvin Moser, Mustard and Rosemary Pork Chops is a healthier way to enjoy this family favorite. Use extra thick loin pork chops with the bone attached for a more flavorful dish to make this recipe. The excellent thing about the loin pork chop is that there is a little of the tenderloin, which is a prime cut of pork, attached to it and similar to a t-bone in quality. Thaw the frozen meat overnight in the refrigerator or place the package in some cold water if you are using frozen pork chops. To make this recipe the other ingredients you need include fresh rosemary, bold mustard, dry white wine, and ground pepper. The fat in the pork gives flavor to the meat and keeps it juicy. If you are afraid of the fat, you can trim it after cooking. But after it is broiled and baked it turns into a golden crisp treat few can resist. Place the rack on the second to the top position and let the broiler heat up for at least 10 minutes before broiling the pork chops. You will only broil the pork chops for five minutes, three on one side and two on the other. Then you will have to reduce the heat to bake the pork chops and cook it through. Ingredients 4 (8 oz.) loin pork chops, bone attached Freshly ground pepper 2 tablespoons bold mustard 2 tablespoons coarsely chopped fresh rosemary leaves
