Mustard, Maple, Horseradish Pork

By everynothingwonderful • March 27, 2011 • 0 Comments

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Author Notes: I happen to love things that have a tangy, spiced depth to them - mustards, horseradish, something with a hit of vinegar or a layer of heat, pungent and savory. When spice and sour meet perfectly to create a full flavor that dances on tastebuds but doesn't overwhlem, that's my perfect food.

I'm also not a fan of pork chops.

In order to combine something I love with something my husband loves I decided to use my favorite condiments to flavor pork chops (though this works equally well on a roast, or even lamb). Originally I started with a bunch of mustards I had made, but then I added in some local maple syrup and horseradish to find the depth I was really looking for - rosemary rounds out this marinade to form a grounding savory note.

So now I can have my favorite flavors and my husband can have his pork chops, and we can continue to have wedded bliss - at least at the dinner table. - everynothingwonderful

Serves 4

2-3 teaspoons Extra hot horseradish
1 teaspoon Yellow Mustard
2 teaspoons Stone ground mustard
2 teaspoons Dijon mustard
1 tablespoon Maple syrup
1 teaspoon Dried rosemary
salt and pepper
4 Pork chops or 1 Pork roast

Season meat with salt and pepper and set aside.
Grind rosemary with a mortar & pestle, with a clean coffee grinder, or with a food processor until smooth.
Combine horseradish, mustards, maple syrup, and rosemary in a bowl - mix thoroughly.
Slather the marinade on pork chops or roast. Cover and refrigerate for 30 mins - 3 hours.
Cook pork until internal temperature is 160F. For roast, preheat oven to 350F and bake, preferably on a rack, for 30 minutes per pound. For pork chops grill or pan fry until done.
Excellent with mashed sweet potatoes, fresh asparagus and a citrusy white wine.