Rosemary Dijon Pork Chops
- 4 6-ounce boneless pork chops
- 3 tablespoons Dijon mustard
- 1/4 cup white wine vinegar
- 2 cloves garlic pressed
- 1 teaspoon dried rosemary crushed
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 3 tablespoons ghee or grass-fed butter, divided
- 1/2 cup dry white wine
- DO-AHEAD TIP: Marinate pork chops overnight or for at least 4 hours (see recipe).
- Place pork chops in a large zipper-topped plastic bag. In a small bowl, whisk together next 7 ingredients (mustard through onion powder); pour mixture over pork chops.
- Seal bag and turn to saturate all sides of each pork chop with marinade. Refrigerate overnight or for at least 4 hours.
- At the time of cooking, melt 2 tablespoons of ghee or grass-fed butter in a large skillet over medium-high heat.
- Remove pork chops from marinade (reserving marinade) and add to skillet; sear for 5 to 8 minutes per side or until cooked through. Remove from skillet and keep warm.
- Reduce skillet heat to medium and whisk in remaining 1 tablespoon of ghee or grass-fed butter along with reserved marinade and wine.
- Reduce skillet heat to low and simmer sauce for 10 minutes. Serve over pork chops.
SERVING SUGGESTION: Steamed green beans and baked sweet potatoes (“bake” in a slow cooker to keep your kitchen cool). NUTRITION: Per Serving : 339 Calories; 19g Fat; 33g Protein; 3g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 779mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.
Tried this recipe?Let us know how it was!