Baked Pork Chops Dijon 6 Pork chops (about 2-1/2 each about 3/4" thick
6 tb Olive oil; -=OR=- 6 tb Vegetable oil;
1/4 c Red wine vinegar;
2 tb Dijon mustard;
1 tb Chives; minced
1 ts Dry tarragon;
Freshly ground pepper;
Arrange chops in a foil-lined rimmed baking pan. In 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 minutes). Makes 6 servings.
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