OVERNIGHT TERIYAKI PORK

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 Whittaker, Pensacola, FL

Prep: 10 min. + marinating • Bake: 20 min. • Makes: 4 servings

• 1 cup reduced-sodium teriyaki sauce
• ¾ cup sweet white wine
• ¼ cup packed brown sugar
• 2 Tbsp. minced fresh rosemary or 2 tsp. dried rosemary, crushed
• 4 bone-in pork loin chops (1 in. thick and 10 oz. each)

1. In a 13x9-in. baking dish, mix the teriyaki sauce, wine, brown sugar and rosemary until blended. Add pork; turn to coat. Refrigerate, covered, at least 4 hours.

2. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°.

3. Bake for 20-25 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving.

1 pork chop with ½ cup sauce: 549 cal., 23g fat (9g sat. fat), 139mg chol., 1382mg sod., 27g carb. (26g sugars, 0g fiber), 49g pro.