Mustard Balsamic Pork Chops with Rosemary

Oh, hi!  It's been a while, but I have been sharing old posts on Facebook.  I tried a new recipe tonight.  I'm between jobs and I have a broken wrist.  My right hand (dominant one) is pretty much useless and I'm bored out of my mind.  I've been filling my days looking for recipes where I only really need one hand to cook.  No chopping or cutting involved.  Let's see if I remember how to do this...

This was delicious!  I've had a request to make it again!

Mustard Balsamic Pork Chops with Rosemary

adapted from Jo Cooks

pork chops (I only had 2)

1/4 cup olive oil

2 tbsp grainy mustard (I used the Harvest Gray Poupon)

1/4 cup balsamic vinegar

1 tbsp dry or fresh rosemary, coarsely chopped (I couldn't find rosemary, so I used Herbs de Provence)

salt and pepper to taste

1. Add all the ingredients (minus pork chops) to a bowl and whisk until the mixture begins to emulsify.
2. Add the pork chops to the same casserole dish you'll use to bake them and pour the marinade over the pork chops. Make sure you rub all it all over them. 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.
3. Preheat oven to 425 F degrees.
4. Remove plastic wrap from casserole dish and bake them for about 45 minutes or until done.

I threw in some mushrooms at baking time and I didn't have time to marinate.