Who from Odessa doesn’t like pork? This recipe is very simple and very quick. It was presented to me by one of the best “meat” chefs in Odessa, Ivan Slinko. Thanks to Ivan’s, and now yours, trick, this recipe will turn even dry bone-in pork chops into tender and juicy meat.
Who from Odessa doesn’t like pork? This recipe is very simple and very quick. It was presented to me by one of the best “meat” chefs in Odessa, Ivan Slinko. Thanks to Ivan’s, and now yours, trick, this recipe will turn even dry bone-in pork chops into tender and juicy meat.- Prep time: 10 minutes + 15 minutes’ marinating
- Cook time: 15 minutes
- Serves: 4-6
- Difficulty: easy
- Course: main course
- Cookware: grill pan
- Cuisine: Odessa
Ingredients
- 1 kg bone-in pork chops
- 2 sprigs of rosemary
- 4 tbsp olive oil
- freshly ground black pepper
- sea salt
For the sauce:
- 3 tbsp Dijon mustard
- 2 tsp honey
- 40 ml brandy
Cooking method
Step 1
Сut the pork into separate pieces so that each piece contains one bone with meat on it. Season the meat with salt and pepper, pour over with olive oil, add sprigs of rosemary. Marinate for 10-15 minutes. Make the mustard sauce: combine mustard, honey, and cognac in a bowl. Stir until smooth. Set aside.
Step 2
Heat the oven to 180˚С. In a frying pan, grill the meat over a slightly above medium heat. Fry each piece of pork for 2-3 minutes on each side until stripes are formed.
Step 3
Put the pork on a baking tray and pour the sauce over each piece. Bake in the oven until tender, about 4-5 minutes.
My tips and tricks:
If, in the process of cooking Odessa mustard pork, you pour cognac not only into the sauce, but also into yourself, then the cooking process will be faster, the dish tastes better, the mother-in-law’s remarks are quieter, and the compliments from other guests are louder 🙂
- 1 kg bone-in pork chops
- 2 sprigs of rosemary
- 4 tbsp olive oil
- freshly ground black pepper
- sea salt
- For the sauce:
- 3 tbsp Dijon mustard
- 2 tsp honey
- 40 ml brandy
- Сut the pork into separate pieces so that each piece contains one bone with meat on it. Season the meat with salt and pepper, pour over with olive oil, add sprigs of rosemary. Marinate for 10-15 minutes. Make the mustard sauce: combine mustard, honey, and cognac in a bowl. Stir until smooth. Set aside.
- Heat the oven to 180˚С. In a frying pan, grill the meat over a slightly above medium heat. Fry each piece of pork for 2-3 minutes on each side until stripes are formed.
- Put the pork on a baking tray and pour the sauce over each piece. Bake in the oven until tender, about 4-5 minutes.