These bone-in pork chops are something special—soaked in a savory marinade of olive oil, vinegar, Dijon mustard and spices and then broiled to perfection.
What You Need
Original recipe yields 6 servings
1/3 cup HEINZ Red Wine Vinegar
1/4 cup olive oil
1/4 cup GREY POUPON Dijon Mustard
2 cloves garlic, minced
2 Tbsp. chopped fresh parsley
1 tsp. dried thyme leaves
1 tsp. dried rosemary leaves
6 bone-in pork chop s (2 lb.), 1/2 inch thick
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Let's Make It
Mix all ingredients except chops until blended; pour over chops in shallow dish. Refrigerate 2 hours to marinate, turning after 1 hour.
Heat grill to medium heat. Remove chops from marinade; discard marinade. Grill chops 5 to 6 min. on each side or until done (145ºF). Remove from heat. Let stand 3 min. before serving.
Serve with a mixed green salad and slice of whole wheat bread to round out the meal.
Testing for Doneness in Pork
To be sure pork is fully cooked, check the internal temperature with an instant-read meat thermometer. Insert the thermometer 2 to 2-1/2 inches into the thickest part of the meat, not touching any bones - it should read 145°F. If checking thinner pieces, such as pork chops, insert the thermometer through the side of the meat. After pork registers 145ºF, remove from heat and let it stand 3 min. before serving.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.