Dijon Rosemary Bone-In Ribeye Pork Chops

Pork
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Dijon Rosemary Bone-in Ribeye Pork Chops Recipe
9
25

Recipe courtesy of Kathleen Enge, Sugar and Spice

Ingredients

  • 24 ounces bone-in ribeye (rib) 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

  1. In 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.
  2. Prepare 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.
  3. Meanwhile, in a small bowl, combine 1/4 cup honey, 1/4 cup mustard, and 1 tablespoon lemon juice.
  4. Serve chops with honey mustard mixture on the side.
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