Easy Rosemary-Rubbed Pork Chops

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Rosemary Rubbed Pork Chops

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I was looking for a new-ish recipe for pork chops. You know, I am all for ease and quick cooks and pork chops is always the one that saves the day but I just can’t stand the same old boring fried pork chops anymore. Ha! Remember that old Mang Tomas Lechon Sauce advertisement? And that sauce helps once in a while but, it just doesn’t cut it.

This recipe is an adaptation from the TheKitchn pork chops recipe. It’s really amazing how one simple ingredient addition changes a recipe. This recipe has Rosemary.  Now, I know it’s not a regular in a Pinoy pantry but do invest in a bottle. It’s worth it! It’s usually available in the spices section of your supermarket.


Easy Rosemary-Rubbed Pork Chops

1 kl pork chops Remove skin. You can also buy pork steak at Monterey Meat Shop.
1/4 cup Canola oil
2 TBSP washed brown sugar
2 tsp Mccormick Rosemary
2 tsp salt
1 tsp Black Pepper Ground (fresh). If not, maybe double the amount.

Combine marinade in a bowl and mix.
Rub mixture in the pork chops and put at the lower section of the refrigerator for 3-4 hours.
Heat a grilling pan on medium fire and brush it with oil. Alternately, use a skillet and add a bit of oil just enough to coat the pan.
Cook the pork chops 3 minutes on each side. For well done, 5 minutes on first side and 3 minutes on the other side. Resist the urge to peek.

*If your pork chops is frozen, plan ahead by taking it out early and defrosting by brining. Throw out the liquid after and dry the porkchops with tissue paper or towel before using.

Brining Recipe
3 cups water
¼ cup salt
¼ cup washed brown sugar


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