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
teaspoons Extra hot horseradish
teaspoon Yellow Mustard
teaspoons Stone ground mustard
teaspoons Dijon mustard
tablespoon Maple syrup
teaspoon Dried rosemary
salt and pepper
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.