Pork chop isn’t among my favorite cuts of pork. Especially when grilled, the fatless meat turns dry. But when braised, pork chops can be succulent. Alex cooked mustard balsamic pork chops a few days ago and they were just fantastic.
To make the mustard balsamic pork chops, three pieces of pork chops (bone-in) were marinated overnight in a mixture of salt, pepper, balsamic vinegar, mustard, rosemary and chili powder. The next day, the meat was drained, browned in butter then braised in the marinade.
Served over pasta tossed with the drippings from the meat, the mustard balsamic pork chops made a delectable lunch. (Read More…)