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Rosemary Marinated Pork Chops

I use fresh rosemary and wine to marinate pork chops. It takes time, so plan ahead. The chops are excellent with noodles tossed in parsley. —Jane McMillan, Dania Beach, FL
  • Total Time
    Prep: 10 min. + marinating Bake: 20 min.
  • Makes
    4 servings


  • 1 cup reduced-sodium teriyaki sauce
  • 3/4 cup sweet white wine
  • 1/4 cup packed brown sugar
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 4 bone-in pork loin chops (1 inch thick and 10 ounces each)


  • In a 13x9-in. baking dish, mix teriyaki sauce, wine, brown sugar and rosemary until blended. Add pork; turn to coat. Refrigerate, covered, at least 4 hours.
  • Remove from refrigerator 30 minutes before baking. Preheat oven to 350°.
  • Bake 20-25 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving.
Nutrition Facts
1 pork chop with 1/2 cup sauce: 549 calories, 23g fat (9g saturated fat), 139mg cholesterol, 1382mg sodium, 27g carbohydrate (26g sugars, 0g fiber), 49g protein.

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Click stars to rate
Average Rating:
    Apr 22, 2014

    The flavors were very nice with this, but cut back on the teriyacki sauce a little. thought it was a little salty, but flavors were pretty good.

  • bjsilve0
    Apr 3, 2014

    So easy and so good.

  • cynandtom
    Nov 14, 2013

    These pork chops were tasty. They make for a nice, quick and easy meal. We served with twice baked potatoes and green beans.