Rosemary Mustard marinated Pork Chops
INGREDIENTS:
5 tbsp Prepared mustard
2 tbsp Soy sauce
3 tbsp Water
1 tsp Dried rosemary
1 tsp Dried thyme
1 tsp Garlic powder
1 tsp Onion powder
½ tsp Pepper
2 tbsp Brown sugar
4 Bone in Pork Chops
1 tbsp Olive Oil
1tbsp Butter or margarine
DIRECTIONS:
Combine mustard, soy sauce, water, brown sugar and seasonings in a bowl. Whisk together.
Put pork chops in a large zip top bag, pour in marinade.
Refrigerate for ½ hour up to 4 hours.
Heat oil and butter over a med high heat in a non stick fry pan.
When butter is bubbling in the pan add pork chops. Depending on the size of your pan, you may have to cook only two at a time. Just make sure that the chops are not touching.
Cook on med high heat for 3 to 4 minutes on each side, depending on thickness of the cut you have.
Served tonight with roasted potatoes and steamed broccoli.
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