Ingredients
Prep
- 2 T spicy brown mustard Whole30 compliant - Primal Kitchen
- 2 T Dijon mustard Whole30 compliant - Primal Kitchen
- 2 T balsamic vinegar
- 1 T rosemary
- 1 t minced garlic
- 6 bone-in pork chops 6oz each
- 1 C frozen chopped onions
- 1/2 t salt
- 1/4 t pepper
On Cooking Day
- 2 T olive oil
- 16 oz frozen green beans
Instructions
To Assemble
- In a small bowl with a lid mix together mustards, balsamic vinegar, rosemary and garlic.
- Add pork chops and onions to a large zipper bag. Add 2 T of sauce over pork chops. Season with salt and pepper. Zip to seal and shake to mix. Reserve the remaining sauce for cooking day.
To Cook
- Preheat oven to 350 degrees. Heat olive oil in a large oven-safe skillet over medium-high heat. Add pork chops and onions and cook 5-7 minutes per side until browned.
- Add in reserved sauce turn to coat brown pork chops in sauce. Transfer to oven and bake for 20-30 minutes longer until pork is cooked thoroughly.
- Cook green beans according to package directions.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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