Go Back
+ servings
mustard balsamic pork chops in a white casserole dish garnished with rosemary.
Print Recipe Add to Collection
4.45 from 481 votes

Mustard Balsamic Pork Chops

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!
Prep Time5 mins
Cook Time20 mins
Marinating Time1 hr
Total Time1 hr 25 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: mustard balsamic pork chops, pork chops
Servings: 5
Calories: 360kcal


  • 5 pork chops mine were 1 inch thick, bone-in pork chops can be used as well
  • 1/4 cup olive oil
  • 2 tablespoon wholegrain mustard I used Dijon Wholegrain Mustard
  • 1/4 cup balsamic vinegar
  • 1 tablespoon fresh rosemary coarsely chopped, or 1 tsp dry
  • salt and pepper to taste


  • 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 the next day.
  • Prep the oven: Preheat the oven to 425°F.
  • Bake: Remove plastic wrap from the baking dish and bake them for about 20 to 30 minutes or until the internal temperature of the pork chops reaches 145°F.


  1. All ovens are different, so you should start checking on your pork chops after 15 minutes to make sure they don't get over done.
  2. The standard for fully cooked and safe pork is now 145°F, so use a meat thermometer as this is the only way to accurately check for when the pork chops are cooked through.
  3. Let the pork chops rest after baking for at least 3 minutes to let the juices retreat back into the meat. This will ensure maximum flavor and juicy pork chops.
  4. 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 375°F. Keep in mind that reheating cooked pork will cause it to dry out and it is best served fresh.


Serving: 1pork chop | Calories: 360kcal | Carbohydrates: 3g | Protein: 35g | Fat: 22g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 149mg | Potassium: 625mg | Fiber: 1g | Sugar: 2g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg