Mouth Watering Rosemary Pork Chops

Rosemary Pork Chops

This receipe serves 4 so you can half it for the two of you.

Ingredients:

1/2 cup soy sauce

1/4 cup water

3 Tbsp. brown sugar

1 Tbsp. dried rosemary, crushed

4 boneless pork loin chops

Directions: In a large resealable plastic bag or I used a bowl with lid, combine the soy sauce, water, brown sugar and rosemary; add prok chops. Seal bag or put on lid on bowl and marinate in refridgerator for 3 hours. I didn't marinate that long. I did an hour and a half. You then get a baking dish and pour chops and marinade into a 9 x 13. Bake, uncovered, at 350 for 30-35 minutes or until juices run clear.

Note: The recipe says to discard marinade but I cooked it with the chops so I could have sauce to put on some rice. You need to make sure your sauce has boiled for it to be safe to eat. The time above is enough time for your sauce to be cooked through when cooking 4 chops and marinade.You can even pour sauce into a sauce pan and boil on stove while your chops are cooking. Boil for a few minutes, stir constantly. Then you can combine after done. I usually cook four chops when making this because I love leftovers. If you are doing two chops, I would cook them for 20 minutes. Watch them after 15 to see if they are done depending on size. You don't want pink when you cut into them. If you have any questions call. I serve with rice and a veggie. Yummy! Easy too.