I've been on a real pork kick as of late and this recipe certainly shows how inspired I've been using pork as my meat of choice at dinnertime. I love pairing pork with fragrant herbs and yellow mustard. It's always been something I've used in combination to help heighten the pork flavour and to help create a zingy and flavourful sauce. Put delicious roasted baby potatoes on the side and you've got a filling and satisfying dinner any night of the week.

Serves 2


  • 1 tbsp fresh rosemary, chopped
  • 2 tbsp olive oil
  • coarse salt and freshly cracked black pepper
  • 1 tbsp honey
  • 1 tbsp yellow mustard (plus 2 tsp extra later on)
  • 1 tsp red wine vinegar
  • 2 big pork chops, bone-in
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/2 cup chicken stock

Roasted rosemary baby potatoes

  • 1 small pkg of baby potatoes
  • 2 tbsp olive oil
  • 3 sprigs fresh rosemary, chopped
  • coarse salt and freshly cracked black pepper
  • 1 tbsp balsamic vinegar
1. In a medium sized bowl, whisk in the rosemary, olive oil, salt, pepper, honey, yellow mustard, and red wine vinegar. Place the pork chops into the marinade and let it sit for 20 minutes in the fridge. In a cast iron skillet, on medium high heat, add in olive oil and 1 tbsp of butter. Take the pork chops out of the marinade and sear the chops on both sides. The chops should cook for a good 8 minutes per side or until cooked through.

2. When the chops are just browned on the other side, add in the remaining marinade and the 1/2 cup of chicken stock. Let the sauce reduce by half. The pork chops should be cooked through and super moist by this point. Take it off the heat and serve immediately with a drizzle of the sauce.

3. Roasted potatoes: On a large baking sheet, place all of the baby potatoes on top. Drizzle 2 tbsp of olive oil, sprinkle the fresh rosemary, salt and pepper; and then using clean hands mix all of the ingredients together to coat each potato. Place it in a 425 F oven and let it roast for a good 25-30 minutes. Make sure to check it halfway through cooking and toss gently using tongs. Once it is finished cooking, drizzle 1 tbsp of balsamic vinegar and lightly toss together. Serve along side the pork chops.

Cook's recommendation: I highly recommend serving something fresh like a light tomato and cucumber salad along side this meal. Since the meal is heavy with meat and potatoes a fresh crisp salad will really complete this dish.

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