I was practically licking my fingers as I was making this marinade. I love, love, LOVE dill! Top it all off with cheese. My, oh, my, have we got a meal.
- 4 pork chops
- Salt and pepper
- Oil for frying
- ¼ cup fresh dill, chopped (fresh is a must)
- 2 tablespoons Dijon mustard
- 1½ tablespoons honey
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup grated cheddar cheese
- Preheat the oven to 425 degrees F.
Sprinkle both sides of the pork chops with salt and pepper. Heat some oil in a skillet and fry both sides of the pork chops, about 4-5 minutes on the first side and 2 minutes on the other side, until caramelized brown. Place the pork chops in an oven-proof dish.
Combine all remaining ingredients in a bowl. Spread an equal amount of the mixture on top of each pork chop.
Bake, uncovered, until the a thermometer inserted into the center of the pork chops reads 145 degrees F, about 15-20 minutes depending on the thickness of the pork chops.
Serve immediately with your choice of sides.