4 lean pork chops
8 Springs of fresh rosemary
2 tablespoons olive oil
Salt and pepper to taste
1. Rinse pork chops in water and pat dry with paper towels.
2. Prep your rosemary—simply run your fingers back-wards over the rosemary stems to remove the leaves from the twigs.
3. Place pork chops, rosemary and olive oil in a zip-lock bag , massage ingredients together and refrigerate for at least 1/2 hour or even over night.
4. Grill or broil until done— internal temp 170 degrees.
Nutrition Information (per pork chop)
Calories – 245; Total fat – 13g; Sat. fat—3g;
Cholesterol—76mg; Sodium—359 mg; Carbs—2gm; Fiber 1gm; Sugars—0gm; Protein— 34 gm.