Dijon Pork Chops

First entry in the new recipe blog (and a worthy one at that): Dijon Pork Chops!

This recipe comes from my mom. The pork chops are baked, and they come out so tender and tangy. The mustard is a really nice touch, and the chives really give it some zest. So here they are, served with garlic baby peas and mushrooms. (Side note: The peas and shrooms were those Bird's Eye Steamfresh kind. I love those Steamfresh vegetables-- they're ready in five minutes and they don't even taste like they're frozen!)


Mike inhaled two chops and two servings of peas, so I'm going to go ahead and say it was a hit. I always thought they were delicious, but you know I need guinea pigs.

Baked Pork Chops Dijon:

6 loin pork chops, cut 3/4" thick
6 Tbs. olive oil
1/4 cup red wine vinegar
2 Tbs. Dijon mustard
1 Tbs. minced chives
1 tsp. dry tarragon
black pepper (to taste)

Arrange chops in a foil-lined rimmed baking pan. Set aside. In a small bowl, whisk together oil, vinegar, mustard, chives and tarragon. Season to taste with pepper.

Spread 1 Tbs. of the sauce over each chop. Bake on upper rack at 475 degrees for 10 minutes. Turn and spread each chop with 1 more Tbs. of the sauce; bake until no longer pink in the center when cut (8-10 more minutes).
Makes 6 servings.

Secondly, we went to The Italian Oven today in the mall, and I ordered the mushroom penne. I expected sort of a bland pseudo-Italian dish, but my God was I wrong! It was a heavenly garlic wonderland with thick noodles and tender mushrooms, and the most delicious, garlicky olive oil coating. Thus inspired, I ran straight home and decided to make my own garlic olive oil. I took the decorative bottles from my cousin's bridal shower and crushed two cloves of garlic, then covered them with oil.

Isn't it pretty? It's sitting in the bathroom closet (cool, dry place) to steep. I can't wait to use it in a recipe! You can never have too much garlic-- that's what I say.