White Wine and Rosemary Roasted Pork Chops
Succulent pork chops soaked in a fragrant marinade of dry white wine, garlic, and fresh rosemary, then oven-roasted to a beautiful golden finish. A simple yet impressive dish packed with bold, aromatic flavors. Perfect for a relaxed family dinner any night of the week.
🛒 Ingredients
3 servings
- 6 pork chops
- 3 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
- ½ cup dry white wine
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 mild chili pepper, thinly sliced
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
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Directions
- 1
Mince the garlic and finely chop the rosemary. Arrange the pork chops in a large shallow dish.
- 2
Pour the white wine over the chops, then add salt, pepper, cumin, garlic, bay leaves, rosemary, and chili. Toss everything together so each chop is well coated.
- 3
Cover with plastic wrap and refrigerate for at least 1 hour, or up to 3 hours for deeper flavor.
- 4
Preheat the oven to 350 °F (180 °C). Place the chops in a baking dish and spoon the marinade over them.
- 5
Roast for 35–40 minutes, flipping the chops halfway through, until golden brown and cooked through.
- 6
Rest for 5 minutes before serving. Serve alongside roasted potatoes and a crisp green salad dressed with lemon and olive oil.
💡 Chef's Tip
Add a squeeze of fresh lemon juice to the marinade for extra brightness. Marinating overnight delivers even richer, more developed flavors.
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