Dijon Rosemary Bone-In Ribeye Pork Chops

Pork
Dijon Rosemary Bone-In Ribeye Pork Chops
8
9
200
25

Description

Recipe courtesy of Kathleen Enge, Sugar and Spice

Ingredients

24 ounces bone-in ribeye pork chops (about 3/4-inch thick)
1/2 cup honey (divided)
1/2 cup honey dijon mustard (divided)
2 tablespoons olive oil
2 tablespoons fresh rosemary (chopped)
2 tablespoons lemon juice (divided)
2 cloves garlic (minced)
1 teaspoon salt
1 teaspoon pepper

Directions

1In a small bowl, combine 1/4 cup honey, 1/4 cup mustard, oil, rosemary, 1 tablespoon lemon juice, garlic, salt, and pepper. Transfer to a large resealable bag and add pork. Set aside in the refrigerator for 4 to 6 hours, turning occasionally.
2Prepare a grill to medium-high heat and lightly oil the grate. Remove pork from marinade; discard marinade. Grill pork until internal temperature reaches 145 degrees F, about 4 minutes per side. Remove chops from grill and let rest 3 minutes.
3Meanwhile, in a small bowl, combine 1/4 cup honey, 1/4 cup mustard, and 1 tablespoon lemon juice.
4Serve chops with honey mustard mixture on the side.
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NutritionView more

200Calories
Sodium25%DV590mg
Fat11%DV7g
Protein0%DV0g
Carbs12%DV36g
Fiber0%DV0g

PER SERVING *

Calories200Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium590mg25%
Potassium50mg1%
Protein0g0%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate36g12%
Dietary Fiber0g0%
Sugars35g70%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.