Wednesday, August 18, 2010

Rosemary crusted Pork *with apple juice*


  • 2/3 cup apple juice concentrate
  • 1/4 cup Dijon mustard
  • 1/4 cup chopped fresh rosemary
  • 2 Tablespoons Garlic Powder
  • 3/4 teaspoon coarsely ground pepper
  • 6 Boneless Pork Chops


  1. In a bowl, combine the first five ingredients; mix well. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight.  * i let mine sit in the fridge for 24 hrs and i put mine in a cake pan since we were out of the big zip lock bags*

  1. Drain and discard marinade from meat. Place meat in a roasting pan coated with nonstick cooking spray. Pour the reserved marinade on top. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.

And the 5 year old liked it with ketchup lol

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