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