Mediterranean Pork Chops

• 4 boneless pork loin chops (1 to 1 1/2 pounds) or 4 pork loin chops with bone, cut 1/2 inch thick (1 to 1 1/2 pounds)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
• 3 garlic cloves, minced (1 1/2 teaspoons minced)

1. Sprinkle chops with kosher salt and pepper; set aside.
2. In a small bowl combine rosemary and garlic.
3. Sprinkle rosemary mixture evenly over both sides of each chop; rub in with your fingers.
4. Place chops on a rack in a shallow roasting pan. Roast chops in a 425u0b0 oven for 10 minutes.
5. Reduce oven temperature to 350u0b0 and continue roasting about 25 minutes or until an instant-read thermometer inserted through side of chop registers 160u0b0F (make sure tip of thermometer does not touch bone).

pork loin chops, kosher salt, fresh ground black pepper, fresh rosemary, garlic

Taken from www.food.com/recipe/mediterranean-pork-chops-233893 (may not work)