Rosemary Pork Chops
photo by Chef shapeweaver
- Ready In:
- 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 to 24 hours.
- Drain and discard marinade. Place the chops in a greased 11 inch by 7 inch by 2 inch baking dish. Bake uncovered, at 350° for 30-35 minutes or until juices run clear.
Questions & Replies
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We liked it. I used it as a "dump" recipe after I bought a lot of chicken. I freeze the chicken in the marinade, then thaw. I actually cooked in the slow cooker, but think it might be even better on the grill. A really nice, rosemary taste. 3-14-10-- I used chicken breast and grilled and it was delish!! Tender, juicy chicken and wonderful rosemary taste. Thanks again!
I made this recipe on 10/27/08 for mine and SO's dinner.Other than cutting the amount of rosemary down to 1/2 Tablespoon the recipe was followed as written. I let the chops marinate for about 5 hours.I followed the baking time for the chops and after they were baked they weren't browned enough for our tastes so I finished them on top of the stove. So said he really enjoyed the taste, so for that I'm giving this four stars. I too thought that they were petty good. Thanks for posting and, "Keep Smiling :)"