Rosemary Porkchops

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

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  • 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


  1. 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.
  2. 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

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This entry was posted in Main Dish, Pork and tagged , . Bookmark the permalink.

2 Responses to Rosemary Porkchops

  1. Abby Lyn says:

    These couldn’t have been easier to make and were quite yummy (even my kids ate it!). I do think FRESH rosemary is the key to this dish.

    • Christina says:

      Thanks so much for letting me know how the pork chops turned out. I really need to redo my photo of them (this was one of my first posts). The picture just doesn’t give this recipe justice. This is one of my favorite pork chop recipes. 🙂

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