Mustard Balsamic Pork Chops only 5 minute prep time, 20 minute in the oven then on your dinner table! These pork chops couldn’t get any easier, they’re so delicious and tender, they simply melt in your mouth!
Pork Chop Recipe
Although I’m not much of a pork fan, I must say that I love a perfectly cooked, perfectly tender pork chop. These pork chops have been one of my popular recipes here on the blog and that’s because of all the delicious flavor happening here.
I’m all about recipes that require very little prep time because we’re all super busy, I mean who’s got the time to slave in the kitchen for hours. These pork chops are baked in the oven with a delicious savory marinade with a touch of sweet from the balsamic vinegar. It really works!
Bone-on or Boneless Pork Chops?
I used boneless pork chops simply because they cook faster, however feel free to buy bone-on chops because they only take a few more minutes longer to cook.
Does Marinating Really Work?
That is the million dollar question. I’ve been asked this a lot and because of that I’ve done a little reading into it and based on that and all my cooking experience, I can honestly say that marinating really only adds flavor to the outside of the meat. It doesn’t really penetrate the meat to add more flavor, apparently that’s more of a myth than anything.
Having said that, I still like to marinate these pork chops for about an hour, plus this is great if you want to prep them the night before and when you come home from work the next day, all you need to do is pop them in the oven and you’ve got dinner.
One of our favourites, so moist and delicious, I’ve made this loads of times since discovery this recipe & its so simple.
Ingredients
You only need a handful of ingredients to make these chops! Keep scrolling down to the recipe card for the correct amounts or click on ‘Jump To Recipe’ at the top of this post.
- Pork Chops – as I said above either bone-on or boneless chops will work for this recipe.
- Olive oil – use a good extra-virgin olive oil for that extra flavor.
- Grainy mustard – I prefer using Dijon Wholegrain Mustard.
- Balsamic vinegar – this is where the sweet factor comes into play.
- Herbs – just a tbsp of some fresh rosemary or a tsp of the dried one. I also love to garnish with a little bit of fresh parsley.
- Seasoning – salt and pepper to taste.
How To Cook Pork Chops
- Make the marinade: Whisk the olive oil, mustard, vinegar, rosemary, salt, pepper in a bowl until it begins to emulsify.
- Marinate the chops: Place the pork chops in a baking dish then pour the marinade over the chops and rub it all over them evenly, so they’re completely covered. Cover with plastic wrap and refrigerate for at least 1 hour to overnight. You could prepare these the night before and bake them when you come home from work.
- Preheat your oven to 425 F degrees.
- Bake: Remove plastic wrap from casserole dish and bake them for about 20 to 30 minutes or until done.
What Temperature Is Pork Safe to Eat?
I know that a lot of you may have a fear of undercooked pork. While this was a major issue a few decades ago, standards for pork have increased immensely and these health risks aren’t much to worry about anymore. The standard for fully cooked and safe pork is now 145F. This is wonderful because at the old standard of 170F, pork ended up being incredibly dry and chewy.
I highly suggest getting yourself an instant read thermometer! You can use it with any type of meat, breads, oil, etc. It comes in handy almost every day for me. If you prefer cooking your pork more than 145F, that is totally okay. It’s your dinner after all!
How to Store
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 375F.
Keep in mind that reheating cooked pork will cause it to dry out and it is best served fresh.
How To Serve
My favorite way to serve them is over creamy mashed potatoes. You can also try:
- Polenta
- White Beans with Bacon and Herbs
- Italian Parmesan Roasted Potatoes
- Old Fashioned Green Beans
- Lemon Orzo with Asparagus
- Macaroni Salad
More Great Pork Recipes To Try:
- Perfect Pork Tenderloin
- Honey Garlic Pork Loin
- Pork Carnitas
- Creamy Sausage Mushroom Pasta
- Pork Chops With Pistachio Salmuera
- Mexican Pork Stew
- Balsamic Pork Loin
- Easy Oven Baked Pork Chops
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Mustard Balsamic Pork Chops with Rosemary
Ingredients
- 6 pork chops
- 1/4 cup olive oil
- 2 tbsp grainy mustard I used Dijon Wholegrain Mustard
- 1/4 cup balsamic vinegar
- 1 tbsp fresh rosemary coarsely chopped, or 1 tsp dry
- salt and pepper to taste
Instructions
- Add all the ingredients (minus pork chops) to a bowl and whisk until the mixture begins to emulsify.
- 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. You could prepare these the night before and bake them when you come home from work.
- Preheat oven to 425 F degrees.
- Remove plastic wrap from casserole dish and bake them for about 20 to 30 minutes or until done.
Recipe Notes
- All ovens are different, so you should start checking on your pork chops after 20 or 30 minutes to make sure they don’t get over done.
- The standard for fully cooked and safe pork is now 145F.
- 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 375F. Keep in mind that reheating cooked pork will cause it to dry out and it is best served fresh.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
CE says
All five of us loved it – adult and kid approved – super flavorful and simple to make – excited to have found your blog!
Sara says
Should I let the chops get to room temperature b4 cooking them?
Jo Cooks Team says
You can use them straight from the fridge.
Megan Smith says
So easy peasy and delicious! The whole house smelled amazing the rest of the night. I only had a pack with 4 pork chops and only let them marinade for about 15 minutes (because life) but they still turned out fantastic! 20 minutes and they were done. I wasn’t sure how much extra the marinade made so I didn’t cut it down any but I should have – ended up pouring a good bit down the drain afterwards.
Laura says
So very yummy!! And so easy to make. Prepped night before (took 5 mins), baked in oven for 20 minutes! Keeper!!
jo says
So happy to hear you enjoyed them!
Val says
One of our favourites, so moist and delicious, I’ve made this loads of times since discovery this recipe & its so simple.
Joanna Cismaru says
I love hearing this, so glad you enjoyed it!
Anne says
I have made this a few times. I really like this and I am not the biggest fan of pork chops.
Joanna Cismaru says
That’s great, glad you like them!
Heather says
Great flavor! i doubled the recipe so we had enough for my family of 5 and leftovers for lunch! only problem is that the cook time is way off! i read some of the other reviews and checked it at 20 minutes and they were overcooked. Next time i’ll take them out at 15minutes and let them rest up! Thanks for the grade flavor combo though!
Kim says
Delicious! I used Honey Mustard. I didn’t have balsamic vinegar so I substituted the oil and vinegar for the Balsamic Vinaigrette Dressing I had in the fridge. Served with rice and green beans. Fine dinning restaurant quality! So so good! I had thin chops and cooked for 20 min.