| 7 | 60 | 221 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 30 min | 4 |
| 4 chop (151 g) | Pork chop, loin centre cut, bone-in, lean (About 1" thick, trimmed) |
| 1 tsp | Salt and pepper (to taste) |
| 1/3 cup | Dijon mustard |
| 3 tbsp | Coconut syrup/nectar |
| 2 tbsp | Apple cider vinegar |
| 2 tbsp | Olive Oil, Extra Virgin |
| 4 clove(s) | Garlic (minced) |
Lightly season pork chops with salt and pepper and arrange in a single layer in a shallow glass baking dish.
Combine mustard, coconut nectar, vinegar, and olive oil in a small bowl and whisk until smooth. Stir in garlic and spread evenly over the pork, thoroughly coating each piece. Cover and refrigerate for 6 hours or overnight.
Preheat oven to 350*F. Transfer the baking dish to the oven and cook for 15 minutes. Flip the chops and continue baking for 10-15 minutes or until thermometer reads 155*F. Transfer pork chops to a platter and serve with a small amount of pan sauce.
| Meat | 1.2 |
