Rosemary Pork Chops
Easy and delicious, goes well with sauteed broccoli or roasted mini potatoes.
- 4 boneless pork loin chops, around 2cm thick a piece
- 2 teaspoons fresh rosemary finely snipped (can substitute 1 teaspoon crushed dried rosemary)
- 3 cloves garlic, minced
Herbs & Spices – FinaMill it !
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon chilli flakes, optional
1.Preheat the oven to 190°.
3.Combine the rosemary and garlic in a small bowl. Then evenly sprinkle the mix onto all sides of the pork chops, rubbing it in with your fingers
4.Place the rack into the roasting pan.
5.Transfer the seasoned pork chops to the rack
6.Roast the chops in the oven for 10 minutes
7.After 10 minutes, reduce heat to 170° and roast for an additional 25 minutes, or until there’s no more pink and the juices run clear