The Secrets to Pork Loin
I am definitely guilty of buying the pre-cut versions of my meat because I'm too afraid to break down an entire cut. But I know that every time I do I'm wasting money on something so simple. So we went to Pig Bleecker to get chef Matt Abdoo to show us the ways of the pork loin. From a bone-in tenderloin to a pork chop, he shows us how to easily take charge of our meat destiny.
So watch the video above for follow the recipe below to never be beholden to the grocery store cuts again.
Dijon and Herb Roasted Pork Chops
4 Pork Chops or 1 Pork Loin (bone in or boneless)
4 tablespoons dijon Mustard
4 tablespoons extra virgin olive oil
1 tablespoon Chopped Fresh Thyme
1 tablespoon Chopped Fresh Rosemary
1 tablespoon Chopped Fresh Parsley
2 tablespoon Kosher Salt
1 tablespoon Ground Black Pepper
Preheat your oven to 375 degrees. In a small mixing bowl combine olive oil, Dijon, Chopped Herbs, Salt and Pepper and Whisk to combine. Generously smear the herb Dijon mustard all over the pork chops and transfer to a baking dish with a rack. Bake at 375 for 35-40 minutes or until the internal temperature of the pork chop reaches 145 degrees. Remove from the oven and let rest for 10 minutes.