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Crisp-Edged Pork Chops With Mustard and Rosemary

By · Published · 2 min read

Editorial standards and corrections
pork chop recipesDijon mustardrosemarypan searinggrillingfood safety

A pan or grill recipe that builds a browned edge without drying the middle.

Serves: 4
Prep: 10 minutes
Cook: roughly 10–20 minutes, depending on thickness; verify by temperature

Ingredients

  • 4 pork chops, about 1 inch thick
  • 1 tbsp neutral cooking oil
  • 1½ tsp kosher salt, divided or adjusted to taste
  • ½ tsp black pepper
  • 1 tbsp Dijon mustard
  • 1 tsp chopped rosemary or ½ tsp dried rosemary
  • 1 tsp lemon juice

Method

  1. Pat the chops dry and season both sides with salt and pepper. Mix mustard, rosemary, and lemon juice separately for the finishing brush.
  2. Preheat a heavy pan or a grill with a hot and cooler zone. Add oil to the pan if using one. Sear the chops until the first side has good color, then turn.
  3. If the edges brown faster than the center cooks, lower pan heat or move to the cooler grill side. Brush on the mustard mixture in the final minutes so it flavors the chops without scorching.
  4. Check the thickest part, away from bone. Pork chops need 145°F and a 3-minute rest under the FoodSafety.gov chart.
  5. Rest on a clean platter for at least the required three minutes. Slice across the chop and serve with roasted potatoes or a sharp salad.

Troubleshooting

If the chop is dry, the likely problem is too much time on high heat or a thin chop that finished before you checked it. If it is pale, dry the surface better and preheat properly. If the mustard burns, add it later. For a thicker chop, two-zone grilling gives you a gentler finish. Check away from the bone as shown in the thermometer guide; color alone will not tell you the center is safe.
Ask the community: What thickness of chop do you usually buy, and what goes wrong with it?

About the author

Home cook sharing reliable meat recipes, grilling tips, and honest lessons from every cook.

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