- 2 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh rosemary
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 (4 oz.) boneless, center-cut pork chops
- Salt
- Pepper
Combine parsley, rosemary, garlic and oil in zip tip bag. Add pork chops; seal and turn to coat. Chill 8 hours or overnight. Remove from bag; discard marinade. Let stand at room temperature for 15 minutes; sprinkle with salt and pepper. Heat a grill pan coated with cooking spray over medium-high heat. Add pork chops to pan; cook 4 minutes per side pr until done. Let stand 3 minutes to cool before serving. Makes 2 servings.
Good with Wild and Brown Rice Salad with Edamame.