Rosemary Pork Chops


Pork chops are a tricky thing to cook sometimes.  They have a tendency if cooked too long to become hard and chewy.  Any of those two are never a good combination.  I found that marinating them in a simple marinade of rosemary,  olive oil, and garlic not only saturates the meat but gives it a great flavor as well.

These pork chops are so easy to make and come out of the oven, tender and juicy.  The best addition for this recipe is a side of Alfredo pasta. YUM!




Rosemary Pork Chops

(Adapted from Epicurious)

Ingredients

  • 3 garlic cloves
  • 2 teaspoons coarsely chopped rosemary
  • 3 tablespoons olive oil
  • 4 (1/2-inch-thick) bone-in rib pork chops (1 1/2 pounds)


Directions

Preheat broiler.

Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.




Rub mixture all over chops.  Place chops in the refrigerator overnight.


Broil chops on a broiler pan about 4 inches from heat, turning once, until just cooked through, about 8 minutes total.


Rosemary Pork Chops

Let stand 5 minutes. Serve with a side of Alfredo pasta.

Enjoy!