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Nutrition Facts
Serving Size 1 (85g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon dried sage black and red pepper blend
Calories 296
Calories from Fat 219		(74%)
Amount Per Serving		%DV
	Total Fat 24.4g	37%
	Saturated Fat 8.1g	40%
	Monounsaturated Fat 11.8g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 346mg		14%
Potassium 278mg		7%
Total Carbohydrate 0.2g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.0g
Protein 18.0g		36%
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Sage and Rosemary Pork Chops

Recipe #117570 | 30 min | 10 min prep | add private note

⁽²³⁾ RATE IT NOW Print Recipe

By: PaulaG
Apr 17, 2005

These are nicely seasoned and cooked on a contact grill or they could be done on an outside. I serve these with potatoes, veggies and fresh baked bread.

SERVES 4 (change servings and units)

Ingredients

4 bonelss pork loin chops, 3/4 inch thick
4 teaspoons olive oil
1 teaspoon dried sage
1/2 teaspoon black and red pepper blend
1/2 teaspoon dried rosemary leaves
1/2 teaspoon salt

Directions

1
Heat contact grill for 5 minutes.
2
Wash chops and pat dry.
3
In a small container, thoroughly mix the seasonings together.
4
Drizzle half the oil over the chops, sprinkle with half the seasoning mix.
5
Turn chops over and repeat with oil and remaining seasoning mix.
6
Place on heated grill and cook until meat thermometer inserted in center reads 160 degrees.
7
Serve immediately.

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Main Ingredient > Meat
Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe

From: Kim D.

On May 12, 2009

Delicious chops! I grilled them on a contact grill and added just a little more black and red pepper blend than the recipe stated. I served this with baked potatoes and corn and it was a hit with the family. Thank you PaulaG for another great recipe!

0 people found this review helpful

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From: Mom.2.Five

On Mar 15, 2009

Doubled this recipe for 7 and it was delish! Thanks for sharing!

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From: FlemishMinx

On May 25, 2005

Wow- these surpassed my expectations. I followed Marie's lead and did the seasoning about an hour before cooking. Then I browned them on both sides in a dry non-stick skillet, after which I added a 1/2 cup water, covered the skillet and allowed the liquid to cook off- they were perfect. Thanks for posting this delicious and simple recipe!

3 people found this review helpful

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From: I'mPat

On Nov 24, 2009

Really enjoyed this tonight as part of our dinner. I used bone in loin pork chops and fresh rosemary (2 teaspoons) and sage (1 tablespoon), freshly ground black pepper and salt and decided to mix the olive oil with the mix and then rub into the pork chops and cook on the ridged grill on the stove top (6 to 7 minutes each side - cooked through but still juicy - though DH still thought undercook - any juices and it is undercooked were he is concerned). The rest had to have their sweetness added and had apple sauce with theirs but I was quite happy to have as is thank you PaulaG, made for Partying The Diabetic Way.

1 person found this review helpful

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