GARLIC ROSEMARY PORK CHOPS
Garlic Rosemary Pork Chops
- Cooking Time: 15
- Servings: 2
- Preparation Time: 15
- 4 ½-in thick pork chops w/ bone or 1-in thick boneless
- 3 TBSP olive oil
- 3 garlic cloves, minced
- 2 TSP chopped rosemary
- Salt and Pepper
Combine garlic, olive oil, rosemary, 1 TSP salt and ½ TSP pepper. Rub mixture over pork.Over medium heat sauteé chops 4-5 mins each side. Let stand 5 mins then serve.
Such an easy dish to do on a weeknight.
Pork's BFF is really lighter red wines like Grenache, Pinot Noir or wines from the Rhone region of France. Southern Rhone wines are mostly Grenache based blends and depending on where in Southern Rhone they come from they might have some spicy notes.
To keep this baby under $30 I steered clear of Pinot but you could certainly open one. Aresti from Chile makes a Pinot Noir that retails for about $10 and would go nicely. I decided to go with a Cotes du Rhone from Kermit Lynch and depending how frisky I feel that day, I might even add a little heat to the marinade via red chili flakes.
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