Rosemary Pork Chops with Lemon-Dijon Sauce
A simple grilled dish - perfect for company! Serve with Green Beans with Lemon Herb Butter or Grilled Rosemary Potatoes.
3½ tablespoons fresh rosemary leaves, chopped well
2 tablespoon olive oil
Salt and pepper, to taste
4 boneless pork chops, about ¾” thick
1/3 cup gluten-free chicken broth
1 teaspoon corn starch
1 tablespoon, plus 1 teaspoon fresh lemon juice
1 teaspoon finely grated lemon peel
1½ teaspoon Dijon mustard (check label for allergens)
Preheat gas grill to medium heat.
In a small bowl blend the crushed rosemary and the olive oil. Season with salt and pepper, to taste.
Place chops on the pre-heated grilled, and brush with the olive oil / rosemary blend. Grill for 5 to 6 minutes. Turn chops, and brush again with the olive oil / rosemary blend. Continue to grill until the chops center is slightly pink, about another 4-6 minutes.
While the chops are cooking, combine the chicken broth and corn starch. Whisk well. Next add the lemon juice, lemon peel and the Dijon mustard and cook over medium heat, while stirring constantly, until thickened and bubbly – about 3-4 minutes. Reduce heat to low, and continue to cook another 2-3 minutes, stirring occasionally to prevent scorching.
Serve the Lemon Dijon sauce over the pork chops before serving, or serve the sauce in a boat to pass around the table.
Serves 4.
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