Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, easy baked rosemary pork chops. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Easy Baked Pork Chops with Rosemary are baked bone-in pork chops blanketed in a rich, garlicky, buttery sauce topped with fresh aromatic rosemary. And when I say easy, I mean easy! The most complicated part of this easy pork chops recipe is choosing a thick bone-in pork chop! Season pork chops generously with salt and pepper.

easy baked rosemary pork chops is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. easy baked rosemary pork chops is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook easy baked rosemary pork chops using 4 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make easy baked rosemary pork chops:

1. Take 1 packages shake'n bake original pork mix
2. Prepare 1 white wine
3. Prepare 1/4 tsp dried or fresh rosemary ( add extra for more intense flavor)
4. Make ready 6 boneless or bone- in pork chops(1/2 inch thick)

Brown pork chops well on both sides. Remove pork chops to a plate; set aside. Deglaze the pan with the brandy, scraping up the browned bits at the bottom of the pan. Chop the rosemary; combine rosemary, brown sugar, salt, pepper and cumin in a small bowl.

Instructions to make easy baked rosemary pork chops:

1. soak chops in wine just enough to moisten ( 1-2 min)
2. shake chops 1 at a time in shaker bag with 1 packet seasonings mix
3. sprinkle rosemary on top
4. bake in preheated oven 425°F on ungreased pan 15 min or until done( internal temp. 160 degrees)
5. do not turn or cover while cooking

Deglaze the pan with the brandy, scraping up the browned bits at the bottom of the pan. Chop the rosemary; combine rosemary, brown sugar, salt, pepper and cumin in a small bowl. 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. In large bowl, mix mustard, oil, rosemary, garlic-pepper blend, seasoned salt and paprika.

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