Kitchen notes · a little help before you start
Mustard Balsamic Pork Chops
Wholegrain mustard and balsamic give pork chops a tangy, savory coating, with rosemary lending its familiar woodsy fragrance. They're inviting when you want a plate centered on the meat. Spoon up some of the juices along with a slice of pork to enjoy the marinade's flavor.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 85 min
- Original yield
- Serves 5
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Coat every bit of pork
After you pour on the marinade, rub it over the chops so they’re fully covered. That even coating is where the mustard, balsamic, rosemary, salt and pepper get a chance to season the meat properly.
2. Give the marinade time
The chops need at least 1 hour in the fridge, and they can sit overnight. That longer window is handy if you want the baking step to be the only real job later.
3. Check by temperature
Bake until the pork reaches 145°F inside. The timing gives you a range, but the thermometer is the clearer answer, especially with chops that aren’t all exactly the same thickness.
Get to know the ingredients
Pork chop thickness matters
The recipe is written around chops about 1 inch thick, and bone-in chops can be used too. Start checking before the end of the bake range so they don’t overshoot.
Use wholegrain mustard
Use the wholegrain mustard with the other marinade ingredients before adding the pork.
Fresh or dried rosemary
Use coarsely chopped fresh rosemary, or the dried amount listed if that’s what you have. Either way, whisk it right into the marinade so it spreads across all the chops.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 5. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Mustard Balsamic Pork Chops
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Let the chops rest
Once the pork is baked to 145°F, let the chops rest for at least 3 minutes before serving. That short pause helps keep the juices in the meat instead of running out as soon as you cut in.
A little more help as you go
Whisk until it comes together
The oil, mustard and balsamic should start to emulsify before you pour the marinade over the pork. It doesn’t need to be fancy, just whisk until it looks blended rather than separated.
Remove the plastic wrap before baking
The chops marinate covered in the baking dish, but the plastic wrap comes off before the dish goes into the oven. It’s an easy step to miss when dinner is moving fast.
A few questions you might have
Can I marinate the pork chops overnight?
Yes. The recipe gives a range of at least 1 hour to overnight in the fridge, so you can prep them the night before and bake them the next day.
Do I need to use bone-in pork chops?
No, you can use bone-in pork chops as an alternative. Check the internal temperature when judging doneness.
What should the marinade look like before I add it to the pork?
Whisk it until it begins to emulsify. In plain terms, the oil, mustard and vinegar should look like they’re coming together instead of sitting in separate layers.
When should I start checking the pork chops?
The bake takes about 20 to 30 minutes, but start checking after 15 minutes because ovens vary. Pull the chops when the center reaches 145°F.
Can I use dried rosemary instead of fresh?
Yes. The recipe gives dried rosemary as an option: use 1 tsp dry in place of the fresh rosemary, and whisk it into the marinade with the other ingredients.
Any more cooking tips?
All ovens are different, so you should start checking on your pork chops after 15 minutes to make sure they don’t get over done. The standard for fully cooked and safe pork is now 145°F, so use a meat thermometer as this is the only way to accurately check for when the pork chops are cooked through. Let the pork chops rest after baking for at least 3 minutes to let the juices retreat back into the meat. This will ensure maximum flavor and juicy pork chops. Store in an airtight container or ziploc bag. Make sure the pork chops have cooled down before storing them. They will last 3-4 days in the fridge or 2-3 months in the freezer. To reheat, you can either heat on the stovetop in a skillet over medium heat or in the oven at 375 ° F. Keep in mind that reheating cooked pork will cause it to dry out and it is best served fresh.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.