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
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)
1. 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.
2. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°.
3. Bake 20-25 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving.
PER SERVING 1 pork chop with 1/2 cup sauce: 549 cal., 23g fat (9g sat. fat), 139mg chol., 1382mg sod., 27g carb. (26g sugars, 0 fiber), 49g pro.