Marinated Rosemary Pork Chops Recipe
Marinated Rosemary Pork Chops Recipe photo by Taste of Home

Marinated Rosemary Pork Chops Recipe

Publisher Photo
"I like to grill these chops in summer," notes field editor Lisa Morman of Minot, North Dakota. "When I'm entertaining, I often serve them with Parmesan-roasted potatoes and candied carrots."
TOTAL TIME: Prep: 10 min. + marinating Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 30 min.
MAKES: 4 servings

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 1 tablespoon dried rosemary, crushed
  • 4 boneless pork loin chops (7 ounces each)

Nutritional Facts

1 pork chop (prepared with reduced-sodium soy sauce) equals 281 calories, 11 g fat (4 g saturated fat), 96 mg cholesterol, 359 mg sodium, 3 g carbohydrate, trace fiber, 39 g protein. Diabetic Exchange: 5 lean meat.

Directions

  1. In a large resealable plastic bag, combine the soy sauce, water, brown sugar and rosemary; add pork chops. Seal bag and turn to coat; refrigerate for 3 hours.
  2. Drain and discard marinade. Place the chops in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until juices run clear. Yield: 4 servings.
Originally published as Rosemary Pork Chops in Taste of Home April/May 2005, p8

Nutritional Facts

1 pork chop (prepared with reduced-sodium soy sauce) equals 281 calories, 11 g fat (4 g saturated fat), 96 mg cholesterol, 359 mg sodium, 3 g carbohydrate, trace fiber, 39 g protein. Diabetic Exchange: 5 lean meat.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Marinated Rosemary Pork Chops

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 9, 2014

I was rather disappointed in this recipe. As it baked it the oven it smelled wonderful! But as I took that first bite, second and third bite; all we could taste was the teriyaki sauce and sugar. We couldn't even taste the rosemary or the pork. Sadly; this won't be a recipe to keep or to share.

MY REVIEW
Reviewed Apr. 23, 2012

These were really good. I marinated for 24 hours and served them with roasted parmesan potatoes and homemade bread sticks with poppy seeds.

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