by everynothingwonderful
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everynothingwonderful's Notes:
Expand2-3 teaspoons Extra hot horseradish Ask a question about this ingredient
1 teaspoon Yellow Mustard Ask a question about this ingredient
2 teaspoons Stone ground mustard Ask a question about this ingredient
2 teaspoons Dijon mustard Ask a question about this ingredient
1 tablespoon Maple syrup Ask a question about this ingredient
1 teaspoon Dried rosemary Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
4 Pork chops or 1 Pork roast Ask a question about this ingredient
Season meat with salt and pepper and set aside.
Ask a question about this stepGrind rosemary with a mortar & pestle, with a clean coffee grinder, or with a food processor until smooth.
Ask a question about this stepCombine horseradish, mustards, maple syrup, and rosemary in a bowl - mix thoroughly.
Ask a question about this stepSlather the marinade on pork chops or roast. Cover and refrigerate for 30 mins - 3 hours.
Ask a question about this stepCook pork until internal temperature is 160F. For roast, preheat oven to 350F and bake, preferably on a rack, for 30 minutes per pound. For pork chops grill or pan fry until done.
Ask a question about this stepExcellent with mashed sweet potatoes, fresh asparagus and a citrusy white wine.
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
