Dijon Rosemary Bone-In Ribeye Pork Chops
Pork
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.
NutritionView more
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.
Reviews(1)
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