Dijon Rosemary Bone-In Ribeye Pork Chops

Name: Dijon Rosemary Bone-In Ribeye Pork Chops
Total time: 25 min
Yield: 4 servings
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

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9Ingredients

┅Calories

25Minutes

Recipe courtesy of Kathleen Enge, Sugar and Spice

Ingredients

servings:

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

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

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