INGREDIENTS:
2 pork chops
2-3 sprigs fresh rosemary
2-3 cloves garlic, minced
salt
freshly ground black pepper
crushed red pepper
METHOD:
In a baking dish, sprinkle pork chops on both sides with olive oil, salt, pepper, crushed red pepper, garlic & rosemary. Cover with plastic wrap and let rest in fridge for an hour, if you have the time. Preheat oven to 425 degrees F. Cover in aluminum and roast for about 15 minutes. Remove foil and roast for another 20-30 minutes until the pork is no longer pink in the center or an instant read thermometer inserted in the center reads 155-160 degrees F.
Serve with steamed green beans. Spoon the juices from the baking dish over the pork chops and the green beans.
