4 boneless or bone-in pork loin chops, cut 1/2 inch thick (1 to 1-1/2 pounds total)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon finely snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
3 cloves garlic, minced
Preheat oven to 425 degrees F. Sprinkle all sides of chops with salt and pepper; set aside. In a small bowl combine rosemary and garlic. Sprinkle rosemary mixture evenly over all sides of the chops; rub in with your fingers.
Place chops on a rack in a shallow roasting pan. Roast chops for 10 minutes. Reduce oven temperature to 350 degrees F and continue roasting about 25 minutes or until no pink remains (160 degrees F) and juices run clear.
Per Serving: cal. (kcal) 161, Fat, total (g) 5, chol. (mg) 62, sat. fat (g) 2, carb. (g) 1, fiber (g) 0, pro. (g) 25, sodium (mg) 192, Lean Meat () 3.5, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet