Baked Pork Chops Dijon
|Pork loin chops||2 1⁄2 Pound (6 In Number, Each About 3/4 Inch Thick)|
|Olive oil/Salad oil||6 Tablespoon|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Dijon mustard||2 Tablespoon|
|Minced chives||1 Tablespoon|
|Dry tarragon||1 Teaspoon|
|Freshly ground pepper||To Taste|
Arrange chops in a foil-lined rimmed baking pan.
In a small bowl, whisk together oil, vinegar, mustard, chives, and tarragon; season to taste with pepper.
Spread 1 tablespoon of the mustard baste over each chop.
Bake on upper rack of a 475° oven for 10 minutes.
Turn chops over and spread each one with 1 more tablespoon of the baste.
Continue to bake until meat in thickest part is no longer pink; cut to test 8 to 10 more minutes.