Greek Rubbed Pork Chops with Honey Mustard Sweet Potatoes & Cabbage
I'm currently reading the book A History of the World in 6 Glasses by Tom Standage (pretty interesting read by the way) and in the section on wine, Standage writes about the ancient wines from Greece. His book made me very interested to try Greek wine. Greece was one of the original producers of wines back in ancient times, but has definitely become overshadowed by the wines produced in Italy and France. That doesn't mean that Greek wines aren't worth trying though! Dan and I have tried 2 different bottles of Greek wine now, both of which were really good (and cheap!). Next time you're at a liquor store, check and see if they have any Greek wines on hand to try. And then pour a glass for dinner to enjoy with some Greek rubbed pork chops!
Yield: 2 servings
Adapted from What's Cookin' Chicago?
2 pork chops
1 Tablespoon olive oil
Juice 1/2 lemon
1.5 teaspoons coconut aminos
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon ground mustard
Directions
1) Preheat oven to 350°F.
2) In a small bowl, mix together all ingredients except the pork chops.
3) Place pork chops in an oven-safe dish and pour the mixture all around the pork chops. Use your hands to rub the seasonings onto the pork chops.
4) Place pork chops in the oven for ~12 minutes, depending on thickness, or until juices run clear and the pork is cooked through.
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