Mustard & Rosemary Pork Chops

• 2 tablespoons mild mustard, preferably German but French is fine
• 3 tablespoons olive oil
• 2 garlic cloves, thinly sliced
• 2 sprigs rosemary, leaves stripped
• 1 tablespoon balsamic vinegar
• 4 pork chops, about 8oz each
• 1 pinch salt and pepper

1. Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper.
2. Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hours
3. Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny.
4. To cook on a griddle: heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice.
5. As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt.
6. To help the meat relax a little, leave it loosely covered in foil for about 10 minutes
7. To BBQ:
8. Grill the chops for about 3 mins each side until browned. Move the chops to the side of the barbecue and cook for another 10-20 mins until the meat is just firm, but not overcooked.
9. As they cook, brush occasionally with marinade juices (or trickle with lager or water).

mild mustard, olive oil, garlic, rosemary, balsamic vinegar, pork chops, salt

Taken from www.food.com/recipe/mustard-rosemary-pork-chops-363508 (may not work)