Pork Chops with a Port Mustard Reduction

There’s nothing wrong with the rosemary and pork combo. Nothin’. They go together like Tom and Jerry, Jekyll and Hyde, Mr. and Mrs. Roper. I had three delightfully attractive pork chops sitting in my fridge, so I put together a rosemary-port marinade, seared them, then finished them in the oven, then served with a port-mustard reduction. They were very, very flavorful.

It actually took me until well into adulthood to like pork chops. The version I grew up with was the Shake-n-Bake, which has its charms I guess. Just didn’t do it for me–I always thought of pork chops as bland and greasy. When I finally realized that pork chops could be juicy, flavorful, and actually light, it was a revelation. Now, pork is one of my favorite proteins.

Pork Chops
3 pork chops

Rosemary Port Marinade
2 sprigs of rosemary
4 tbsp parsley leaves
zest from one lime
salt and pepper
1/2 c. port
1/4 c. balsamic vinegar
1 tbsp. honey
1/2 c. olive oil

Port Mustard Reduction
1/4 c. balsamic vinegar
1/2 c. port
1 tbsp. dijon mustard
1 tbsp. blue cheese
1 tsp. honey

Pound the pork chops with a meat mallet until they are roughly the same thickness. Season both sides with salt and pepper.

Blend all the marinade ingredients together in a mixer and pour over pork chops in a medium bowl. Cover with plastic wrap and refrigerate for 1/2 hour to 1 hour.

Preheat oven to 350 degrees.

Heat the olive oil in an oven-safe pan over med-high heat. Sear the pork chops on each side for about 2-3 minutes per side, depending on thickness. Place the pan in the oven for 5 minutes or until the pork chops are cooked through. Again, the time will depend on thickness, but 5 minutes is generally enough time to get them to a medium doneness. Let the chops rest for a few minutes.

Meanwhile, in a small pot, reduce the port and vinegar by half. Whisk in the mustard, honey, and blue cheese until combined. Add a pinch of salt (and adjust any of the seasonings to taste).

I served with baked sweet potato fries and brussels sprouts.


About Kate Soto


One response to “Pork Chops with a Port Mustard Reduction”

  1. Siggy says :

    You make it very difficult for me to think vegetarian. I have Foer on one shoulder, you on the other. … tummy growl.

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