I am not going to lie, I used to hate pork chops. Growing up in a family where all meat had to be cooked until dry and well done, I never developed a taste for it. It wasn’t until after lots of convincing from my husband, that I finally broke down and bought boneless pork chops from the grocery store. Wow! I am sure glad that I did! This recipe was the first recipe that I made for pork chops and needless to say I was hooked. Now I have lots of wonderful recipes for the “other white meat” If you are looking for a fast and fragrant weeknight meal, look no further. These pork chops are tender, juicy, and packed with flavor.
Rosemary Pork Chops
- 1/2 cup soy sauce
- 1/4 cup of water
- 3 tablespoons brown sugar
- 3 tablespoons fresh rosemary, chopped
- 4 (7 ounce) boneless pork loin chops
- In a large ziploc bag, combine soy sauce, water, brown sugar, rosemary, and pork chops. Seal bag and turn to coat. Marinate in the refrigerator for 3 hours.
- Place pork chops along with marinade in a 11-in x 7-in x 2-in baking dish. Bake uncovered at 350° flipping over pork chops halfway through for 30-35 minutes, or until meat thermometer reads 160°.
Source: adapted from Taste of Home Magazine, April/May 2005