Neck chops in mustard marinade

Name: Neck chops in mustard marinade
Cook time: 25 min
Total time: 25 min
Yield: 5
Ingredients: 4 loosened neck chops (à approx. 150 g); 2 Branches of rosemary; 50 g sweet mustard; 5 TABLESPOONS Oil; 150 ml Buttermilk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Freezer bag; 7-10 Tbsp Grill trays

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 5

4 loosened neck chops (à approx. 150 g)
2 Branches of rosemary
50 g sweet mustard
5 TABLESPOONS Oil
150 ml Buttermilk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Freezer bag
7-10 Tbsp Grill trays

Directions

1
Wash neck chops, pat dry. Wash the rosemary, pat dry and chop finely. Mix mustard, oil, buttermilk and rosemary. Spread the sauce on the cutlets, put them in a freezer bag, add the rest of the marinade, seal well and leave to marinate for about 3 hours. Remove, dab off some marinade and place in a grill tray. Place on a hot grill and fry for 10-15 minutes while turning. Season with salt and pepper