Mustard Balsamic Pork Chops
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These Mustard Balsamic Pork Chops only take 5 minute prep time, 20 minute in the oven and then straight to your dinner table! They couldn’t get any easier! So tender and delicious, they simply melt in your mouth!
The Best Mustard Balsamic Pork Chops
Although I’m not much of a pork fan, I must say that I love a perfectly cooked, perfectly tender pork chop. These pork chops have been one of my popular recipes here on the blog and that’s because of all this delicious flavor swirling around here.
Mustard Balsamic Pork Chops
- Handful of Ingredients
- 5 Minute Prep Time
- Really Easy To Make
- All Made In One Dish
I’m all about recipes that require very little prep time because we’re all super busy, I mean who’s got the time to slave in the kitchen for hours. These pork chops are baked in the oven with a delicious savory marinade with a touch of sweet from the balsamic vinegar. It really works!
Ingredient Notes
- Pork Chops – as I said above either bone-on or boneless chops will work for this recipe. I used thicker pork chops, about 1 inch in thickness. Keep in mind that the thicker the pork chop the longer it will take to cook.
- Olive oil – use a good extra-virgin olive oil for that extra flavor.
- Wholegrain mustard – I prefer using Dijon Wholegrain Mustard.
- Balsamic vinegar – This is where the sweet factor comes into play.
- Herbs – A tablespoon of fresh rosemary or a tsp of the dried one. Sometimes, I also love to garnish with a little bit of fresh parsley, totally optional.
- Seasoning – Salt and pepper to taste.
How To Make Mustard Balsamic Pork Chops
- Make the marinade: Whisk the olive oil, mustard, vinegar, rosemary, salt, pepper in a bowl until it begins to emulsify.
- Marinate the chops: Place the pork chops in a baking dish then pour the marinade over the chops and rub it all over them evenly, so they’re completely covered. Cover with plastic wrap and refrigerate for at least 1 hour to overnight. You could prepare these the night before and bake them when you come home from work the next day.
- Prep the oven: Preheat the oven to 425°F.
- Bake: Remove plastic wrap from the baking dish and bake them for about 20 to 30 minutes or until the internal temperature of the pork chops reaches 145°F.
Frequently Asked Questions
What Temperature Is Pork Safe to Eat?
The standard for fully cooked and safe pork is now 145°F. This is wonderful because at the old standard of 170F, pork ended up being incredibly dry and chewy. I highly suggest getting yourself an instant read thermometer! You can use it with any type of meat, breads, oil, etc. It comes in handy almost every day for me. If you prefer cooking pork more than 145°F, that is totally okay. It’s your dinner after all!
Bone-in or Boneless Pork Chops?
Either will work in this recipe, the only thing to keep in mind is that the cooking will vary, which is why it’s a good idea to use the instant read thermometer to tell when the pork is cooked.
Does Marinating Meat Really Work?
Based on my research, I can honestly say that marinating really only adds flavor to the outside of the meat. It doesn’t really penetrate the meat to add more flavor, apparently that’s more of a myth than anything. Having said that, I still like to marinate these pork chops for about an hour, plus this is great if you want to prep them the night before and when you come home from work the next day, all you need to do is pop them in the oven and you’ve got dinner.
Tips
- All ovens are different, so you should start checking on your pork chops after 15 minutes to make sure they don’t get over done.
- The standard for fully cooked and safe pork is now 145°F, so use a meat thermometer as this is the only way to accurately check for when the pork chops are cooked through.
- Let the pork chops rest after baking for at least 3 minutes to let the juices retreat back into the meat. This will ensure maximum flavor and juicy pork chops.
How Long To Bake Pork Chops
As I mentioned this really depends on the thickness of the chops, so best way to tell when they’re done, is to use a meat thermometer. The pork chops should be baked to an internal temperature of 145°F. However, here’s a general guideline.
| Oven Temp | Bone-In Pork Chops | Boneless Pork Chops |
|---|---|---|
| 350°F / 175°C | 25-30 min | 20-22 min |
| 375°F / 190°C | 23-25 min | 18-20 min |
| 400°F / 205°C | 20-22 min | 15-18 min |
| 425°F / 220°C | 18-20 min | 15-18 min |
Leftovers
Fridge
Store in an airtight container or ziploc bag. Make sure the pork chops have cooled down before storing them. They will last 3-4 days in the fridge. You can also freeze them in an airtight container or freezer bag up to 2-3 months.
Reheating
To reheat, you can either heat your pork chops on the stovetop in a skillet over medium heat or in the oven at 375°F. Keep in mind that reheating cooked pork will cause it to dry out, so it is best served fresh.
How To Serve
My favorite way to serve them is over creamy mashed potatoes or along side some potato salad. You can also try:
- Polenta
- White Beans with Bacon and Herbs
- Italian Parmesan Roasted Potatoes
- Old Fashioned Green Beans
- Macaroni Salad
More Great To Try
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Mustard Balsamic Pork Chops
Video
Ingredients
- 5 pork chops (mine were 1 inch thick, bone-in pork chops can be used as well)
- ¼ cup olive oil
- 2 tablespoons wholegrain mustard (I used Dijon Wholegrain Mustard)
- ¼ cup balsamic vinegar
- 1 tablespoon fresh rosemary (coarsely chopped, or 1 tsp dry)
- salt and pepper ( to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the marinade: Whisk the olive oil, mustard, vinegar, rosemary, salt, pepper in a bowl until it begins to emulsify.
- Marinate the chops: Place the pork chops in a baking dish then pour the marinade over the chops and rub it all over them evenly, so they're completely covered. Cover with plastic wrap and refrigerate for at least 1 hour to overnight. You could prepare these the night before and bake them when you come home from work the next day.
- Prep the oven: Preheat the oven to 425°F.
- Bake: Remove plastic wrap from the baking dish and bake them for about 20 to 30 minutes or until the internal temperature of the pork chops reaches 145°F.
Notes
- All ovens are different, so you should start checking on your pork chops after 15 minutes to make sure they don’t get over done.
- The standard for fully cooked and safe pork is now 145°F, so use a meat thermometer as this is the only way to accurately check for when the pork chops are cooked through.
- Let the pork chops rest after baking for at least 3 minutes to let the juices retreat back into the meat. This will ensure maximum flavor and juicy pork chops.
- Store in an airtight container or ziploc bag. Make sure the pork chops have cooled down before storing them. They will last 3-4 days in the fridge or 2-3 months in the freezer. To reheat, you can either heat on the stovetop in a skillet over medium heat or in the oven at 375°F. Keep in mind that reheating cooked pork will cause it to dry out and it is best served fresh.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I made this tonight after marinating it overnight. I liked the flavor (and the ease) of the marinade. My chops didn’t get as tender as I had hoped, but they were pretty thick. I turned down the temperature to 375 about halfway through when I added some asparagus to the pan. That worked great! Will try again with a thinner pork chop.
*I generally don’t review recipes when I haven’t made them “as written”. My adjustments were primarily made from necessity****
Based on other reviews, I added 3 cloves of minced garlic to the marinade. I used chopped fresh thyme and fresh rosemary. I only had ‘regular’ dijon, but also had whole grain mustard in the fridge, and mixed them together. seasoned with a bit of kosher salt and coarse ground fresh black pepper. I also seared the chops in a pre heated cast iron pan, and then into the oven. If I didn’t have the time to sear them, direct to oven would have been the way to go! I just happened to have a couple of extra minutes! I had boneless chops from Costco, so they were fairly thick. I served over creamy, cheesy polenta and roasted asparagus. Excellent recipe! I will happily make again, pork was tender and juicy!
So glad you liked them!
I added some garlic. The pork chops were amazing!
These boneless pork chops were moist and delicious. Easy to put together and baked alongside sweet potatoes. The balsamic vinegar gives it a nice sweetness and twang.
It was delicious!!! I added some honey and garlic to it – I seared the chops in a cast-iron pan and then put that pan into the oven. I heated the marinade in a pan on the stove and poured it over the chops just before serving because if you pour it over the chops before putting them in the oven, the honey burns. It’s a new favorite in our house!!!
This recipe was great! I made a few tweaks, to account for a family member who’s on the keto diet, and used a low-carb balsamic alternative I had premade and was storing in the fridge. I also added extra mustard, as we had one extra forequarter cutlet to work with. I then set our oven to 180C, as it tends to run a bit hot, and after about 18mins the pork was good to go!
Excellent recipe! I added garlic and honey to the marinade and seared the chops in a cast iron skillet before putting them back into the marinade and into the oven.
Can’t wait to try these chops! Do you have the recipe for those potatoes you served on the side (pictured)? Would love to make them too!
Yep, for sure. That’s my potato salad recipe, here you go: https://www.jocooks.com/recipes/classic-potato-salad/
This recipe is AMAZING! I didn’t have pork chops, but I had thawed chicken so I used it instead. It turned out great! We ate leftovers the next day on an arugula spinach salad with homemade balsamic vinaigrette salad dressing.
I only marinated for about 30 minutes due to time pressure, but the result was well received. I checked the pork chops at 15 minutes and again at 18, when they were almost done — I had fairly thin cuts from the grocery store. Next time I make this recipe, I will try to give it the overnight marinating treatment!
Can you pan sear the chips before game finishing in the oven? I have oven safe tri clad.
I’m assuming you mean the chops, and the answer is yeah, sure.
A favorite. Since we came upon this recipe a few months ago we have prepared it every other week using two (large/thick) boneless pork top loin chops.
Thank you!
I have thin pork chops in the freezer. Like maybe 1 quarter to a half. Would these work?
Sure, just make sure you watch them, as they will probably cook much faster.
I don’t have grainy mustard on hand can I use regular Dijon?
Sure, it’ll change the texture a bit, but it should still be fine.
This recipe was so easy! I’ve made it twice already. I do the ahead-of-time work in the morning and let the pork chops marinate all day. I love that you put the casserole dish right from the fridge into the oven.