- 6 pork chops
- ¼ cup olive oil
- 2 tbsp Dijon Mustard
- ¼ cup balsamic vinegar
- 1 tbsp dry or fresh rosemary, coarsely chopped
- salt and pepper to taste
1. Add all the ingredients (minus pork chops) to a bowl and whisk until the mixture begins to emulsify.
2. Add the pork chops to the same casserole dish you'll use to bake them and pour the marinade over the pork chops. Make sure you rub all it all over them. Cover with plastic wrap and refrigerate for at least 1 hour to overnight.
3. Preheat oven to 425 F degrees. Remove plastic wrap from casserole dish and bake them for about 45 minutes or until done.
Make sure to check these often so that they do not over cook!