4 boneless or bone-in pork loin chops cut 1/2-inch thick (1-1 1/2 lbs)
1/4 tsp salt
1/4 tsp fresh ground black pepper
1 Tbls fresh rosemary (finely snipped) or 1 tsp dried and crushed
3 cloves garlic (minced)
Preheat oven to 425 degrees Fahrenheit. If desired, line a shallow roasting pan with foil. Sprinkle all sides of chops with salt and pepper; set aside. In a small bowl combine rosemary and garlic. Sprinkle rosemary mixture evenly over all sides of the chops; rub in with your fingers.
Place chops on a rack in the shallow roasting pan. Roast chops for 10 minutes. Reduce oven temperature to 350 degrees Fahrenheit and continue roasting about 25 minutes or until no pink remains (160 degrees Fahrenheit) and juices run clear.