Mustard & Rosemary Pork Chops

1. 1

   Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper.

2. 2

   Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hours

3. 3

   Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny.

4. 4

   To cook on a griddle: heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice.

5. 5

   As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt.

6. 6

   To help the meat relax a little, leave it loosely covered in foil for about 10 minutes

7. 7

   To BBQ:

8. 8

   Grill the chops for about 3 mins each side until browned. Move the chops to the side of the barbecue and cook for another 10-20 mins until the meat is just firm, but not overcooked.

9. 9

   As they cook, brush occasionally with marinade juices (or trickle with lager or water).

* Per serving · 4 servings · Values may vary.

No additional tips available.