Dinner

Rosemary-Garlic Pork Chops

Rosemary and garlic coat each chop in a fragrant crust that releases its aroma as the meat roasts. The high heat seals in juices, leaving the pork tender and succulent with every savory bite.

Recipe and photo by EatingWell, shared here with credit. View the Original

Rosemary-Garlic Pork Chops
Total
22 min
Prep
10 min
Cook
12 min
Serves
4

Nutrition per Serving

Calories
161
Protein
25g
Carbs
1g
Fat
5g
Sodium
192mg

Ingredients

  • 4 boneless pork loin chops, cut 1/2-inch thick (about 1 pound)
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp finely snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 3 clove garlic, minced

Instructions

  1. Preheat oven to 425°F. Line a shallow roasting pan with foil. Sprinkle all sides of chops with salt and pepper; set aside. In a small bowl combine rosemary and garlic. Sprinkle rosemary mixture evenly over all sides of the chops; rub in with your fingers.
  2. Place chops on a rack in the shallow roasting pan. Roast chops for 10-12 minutes, or until a thermometer inserted in the chop reaches 145°F.