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Sage and Rosemary Pork Chops

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    Source: www.pillsbury.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA
    MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 boneless pork loin chops (3/4 inch thick)

    2. 2 teaspoons olive or vegetable oil

    3. 1/2 teaspoon dried sage leaves

    4. 1/2 teaspoon garlic-pepper blend

    5. 1/4 teaspoon dried rosemary leaves, crushed

    6. 1/4 teaspoon salt

    Instructions Jump to Ingredients ↑

    1. Heat closed contact grill 5 minutes. Brush both sides of pork chops with oil; sprinkle with sage, garlic-pepper blend, rosemary and salt.

    2. Place pork chops on bottom grill surface. Close grill; cook 5 to 7 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F.

    3. Some pork suppliers inject pork chops with a salt solution to increase shelf life and make the meat moist and flavorful. Read the package label. If the pork has been salted, omit the 1/4 teaspoon salt.

    4. High Altitude (3500-6500 ft)

    5. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

    6. Calories 210 (Calories from Fat 110),

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