Servings: 2

2 thick cut pork chops, boneless 2 thick cut pork chops, boneless
¼ cup Dijion mustard ¼ cup Dijion mustard
¼ cup balsamic vinegar ¼ cup balsamic vinegar
¼ cup olive oil ¼ cup olive oil
Salt/Pepper to taste Salt/Pepper to taste

1. Sprinkle salt and pepper on both sides of the pork chop. I always use the term “to taste” because everyone’s tastes are different. Personally, I love more pepper and less salt.
2. Whisk together Dijion mustard, balsamic vinegar, and olive oil in a small bowl.
3. Put chops into a dish and pour mixture over both pieces.
4. Bake at 375 degrees for 20 to 25 minutes or until the middle is no longer pink.