Tuscan-Style Baked Pork Chops

  • 4 or 5 thick center-cut pork chops
  • 3 garlic cloves, crushed
  • 4 teaspoons olive oil
  • 1 tablespoon minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 freshly ground pepper
  • 1/2 cup white wine

I adapted this recipe from one in the Weight Watchers cookbook – theirs was for a pork roast with this marinade, which I picked because Stephanie and I love rosemary dishes. I chose to bake the pork chops according to the instructions from a different recipe, but with this marinade instead. I suspect I might also use this marinade for a chicken recipe soon, because we loved it.
Cut excess fat from pork chops. Stir together the garlic, olive oil, rosemary, salt and ground pepper, baste over pork chops in a baking dish, then pour the wine into the bottom of the dish around the chops. Let the chops marinade in the refrigerator for several hours.
Pre-heat the oven to 350 degrees. Bake for 40-45 minutes. Serve with a side dish, vegetables and the rest of the bottle of wine.

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