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Marinated Rosemary Pork Chops Recipe

Marinated Rosemary Pork Chops Recipe

"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. YIELD:4 servings


  • 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)


  • 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.

Nutritional Facts

7 ounce-weight: 281 calories, 11g fat (4g saturated fat), 96mg cholesterol, 359mg sodium, 3g carbohydrate (2g sugars, 0g fiber), 39g protein Diabetic Exchanges: 5 lean meat.

Reviews for Marinated Rosemary Pork Chops

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Reviewed Oct. 10, 2014

"***I use minced FRESH rosemary (several tablespoons) to up the rosemary anti for this dish. As with anything that uses sugar, just be careful it doesn't burn. I gave the recipe a 4 based on the use of a small amount of dried rosemary listed in the original recipe. My way is a 5!!!!"

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."

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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Wine Pairings

Light-Bodied Red Wine

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