Simple Rosemary Rubbed Pork Chops


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“Love this easy make ahead recipe and hope you do too. The time does not include the marinating ahead. We usually grill ours over a charcoal grill but have done them inside if weather turns rainy.”

Ingredients Nutrition


  1. Chop the rosemary; combine rosemary, brown sugar, salt, pepper and cumin in a small bowl.
  2. Rub mixture all over chops.
  3. Let spices penetrate meat for a few minutes before cooking. If there's time, cover and put in refrigerator for a few hours before cooking.
  4. If chops have been refrigerated, remove from refrigerator and let the chill dissipate for 10-15 minutes.
  5. Cook on an oiled, pre-heated (medium-high) grill-pan or skillet, oiled grill about 5 minutes on each side.
  6. A nice, thick 1-inch chop will be done (medium-rare) in about 12 minutes, so about six minutes per side, or when an instant-read thermometer registers 145°.
  7. Tent with foil, and let rest a few minutes before serving as the chop will continue to cook for a few minutes after you remove it from the grill.
  8. Serve with pan juices, mustard or a nice chutney.

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