Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Baked Pork Chops Dijon
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- #35493
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
6 sirloin pork chops, cut 3/4" thick
6 tablespoons olive oil
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon chopped fresh chives
1 teaspoon minced fresh tarragon
freshly ground black pepper, to taste
directions
Preheat the oven to 475 degrees F. Line a rimmed baking sheet with aluminum foil.
Place the pork chops on the foil.
Whisk together the olive oil, vinegar, Dijon, chives, and tarragon in a small bowl. Add black pepper to taste. Spread one tablespoon of the Dijon mixture over each pork chop.
Place the pan in the oven and bake at 475 degrees F for 10 minutes. Remove the pan from the oven and turn the chops over. Spread each chop with another tablespoon of the Dijon mixture.
Return the pan to the oven and bake for 8-10 more minutes or until the pork is cooked through.
Serve immediately.
nutrition data
345 calories, 28 grams fat, 1 grams carbohydrates, 21 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
July 23, 2011
Was not sure at first about this recipe but tried it anyway, turned out really good! my daughter thought it was the bomb, made gravy out of the drippings from the pork chops there was enough for about cup and a half. Also served Kale with a little bit of lime juice in it went real well with the tang of the chops, will make again
January 29, 2010
Found this recipe and decided to try it since several people seemed to like it. I also made a slight change using red wine and a touch of lemon juice to up the acid level as I don't keep red wine vinegar on hand. I did use the tarragon and while the quick prep and cooking presented make this a good recipe whatever herb you use it really is worth searching out tarragon for this. Very nice combination of flavors.
June 13, 2008
The only ingredient that I didn't have was tarragon, so I had to substitute thyme. It seemed to work well. I also added one tablespoon of course ground mustard because I really like mustard. My pork chops were a little thinner so they cooked faster than the time indicated in the recipe. I'd say 5 minutes on each side for thin loin chops. Overall, the meat was very tender and very tastey. It was easy and quick. I will make this again.
January 25, 2006
So I decided to try this recipe out because I had little time to make dinner for my wife while she finished up homeschool with our daughters. However, I soon learned I was missing a few ingredients - I had Honey Dijon, not regular Dijon, I used marjoram as substitute to tarragon and fresh garlic minced in place of the chopped chives. So, with those substitutes, I find it difficult to really say that this recipe was a thumbs up or down based on the substitutions not really being able to give me a true taste of the original recipe. The taste was good, though. But not the greatest. Something I'd expect from a 3 1/2 to 4 star restaurant. Prep time and cook time was HIGHLY rated as I had little time. I only dirtied two dishes and 4 utencils!!! For that alone, this recipe rates another star. Overall, it was a great dinner and took little time. 3 1/2 stars here - I'll give it a 4 just for rounding's sake.