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Dijon Rosemary Bone-In Ribeye Pork Chops
Courtesy of National Pork Board
Servings: 4
Prep Time: n/a Cook Time: 8 Min. Marinate: 4 Hr. What you need:
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+ 4 6-oz. bone-in ribeye (rib) pork chops, about 3/4-in. thick
+ 1/2 c. honey, divided + 1/2 c. honey Dijon mustard, divided + 2 Tbsp. olive oil + 2 Tbsp. fresh rosemary, chopped + 2 Tbsp. lemon juice, divided + 2 cloves garlic, minced + 1 tsp. salt + 1 tsp. pepper What to do:
1. In a small bowl, combine 1/4 cup honey, 1/4 cup mustard, oil, rosemary, 1 tablespoon lemon juice, garlic, salt, and pepper. Transfer to a large resealable bag and add pork. Set aside in the refrigerator for 4 to 6 hours, turning occasionally.
2. Prepare a grill to medium-high heat and lightly oil the grate. Remove pork from marinade; discard marinade. Grill pork until internal temperature reaches 145°F, about 4 minutes per side. Remove chops from grill and let rest 3 minutes. 3. Meanwhile, in a small bowl, combine 1/4 cup honey, 1/4 cup mustard, and 1 tablespoon lemon juice. 4. Serve chops with honey mustard mixture on the side. * Recipe courtesy of Kathleen Enge, Sugar and Spice * Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com Nutritional information:
Calories: 410; Total Fat: 13g; Saturated Fat: 3g; Cholesterol: 115mg; Total Carbs: 115g; Fiber: 0g; Protein: 38g; Sodium: 1070mg;
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