Herb-Infused Smothered Baked Pork (Print Version)
# Ingredients:
→ Main
01 -
4 pork chops
02 -
Salt, to taste
03 -
Black pepper, to taste
→ Glaze
04 -
2 tablespoons Dijon mustard
05 -
2 cloves garlic, finely minced
06 -
2 tablespoons honey
07 -
1 tablespoon fresh rosemary, chopped
08 -
2 tablespoons salted butter
09 -
60 millilitres apple cider
# Instructions:
01 -
Preheat oven to 175°C.
02 -
Season pork chops with salt and black pepper on both sides and arrange them in a lightly greased baking dish.
03 -
In a bowl, combine Dijon mustard, minced garlic, honey, chopped rosemary, salted butter, and apple cider.
04 -
Microwave the glaze mixture in 30-second intervals, stirring between each, until the butter is fully melted and the mixture is cohesive.
05 -
Pour half of the glaze over the pork chops, spreading evenly with the back of a spoon.
06 -
Flip the pork chops and spread the remaining glaze over the other side to ensure even coverage.
07 -
Bake in the preheated oven for 30 minutes, or until the pork chops are tender and cooked through.
08 -
Spoon pan juices over the pork chops before serving for enhanced flavour and moisture.
# Notes:
01 -
For a warmer, autumnal twist, stir in a pinch of cinnamon or nutmeg into the glaze. A dash of cayenne pepper adds heat, while substituting rosemary with fresh thyme or sage imparts a different herbal aroma. To intensify the sauce, reduce the apple cider on the stovetop before mixing.