Baked Pork with Rosemary
A savory and aromatic dish featuring tender pork baked with robust rosemary and garlic, perfect for a hearty and flavorful meal.
Nutrition
Calories: 350cal
Carbohydrate: 3g
Protein: 35g
Fat: 22g
Cholesterol: 85mg
Sodium: 150mg
Difficulty Level: easy
15 min Prep
1 hr Cook
1 hr 15 min Total
4 Servings
Ingredients
- 4 pork loin chops (about 1-inch thick)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- Salt to taste
- Pepper to taste
- 1 lemon, sliced
Instructions
- Preheat your oven to 375°F (190°C).
- Season the pork chops with salt and pepper on both sides to taste. Set them aside.
- In a small bowl, combine the minced garlic and chopped rosemary. Mix well to form an aromatic herb blend.
- Rub the olive oil evenly over each pork chop. This helps to keep the meat moist while cooking.
- Generously spread the garlic and rosemary mixture over the pork chops, pressing it into the meat for better flavor absorption.
- Heat a skillet over medium-high heat. Once hot, add the pork chops and sear them for about 2 minutes on each side, until they develop a golden crust. This step locks in flavor.
- Transfer the seared pork chops to a baking dish. Arrange lemon slices on top of the pork chops for a citrusy aroma.
- Cover the baking dish with aluminum foil to prevent drying out. Place it in the preheated oven.
- Bake for 45-50 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Use a meat thermometer for accuracy.
- Remove the foil and bake for an additional 5-10 minutes to let the top brown slightly.
- Let the pork rest for about 5 minutes before serving. This helps redistribute the juices for a succulent bite.
- Tip: If you’re new to cooking pork, a meat thermometer is your best friend. Make sure to check the temperature at the thickest part of the chop.
