Sometimes the simplest recipe is both tastiest and easiest. Who says cooking has to be complicated or fancy to be GOOD?! No matter how long I live, no matter how many pork recipes I find and try, I keep coming back to this very simple recipe. It’s the onion powder that sews this one up for me. Using real onion (which I’ve done) just isn’t quite as good as that dehydrated, toasted, crushed up onion for this meat dish. I usually use pork steaks, chops or pork country ribs because the marbled fat makes these more tender. If using Boston Butt or loin roast, I slice off chunks about 3/4-1″ thick. You can use this recipe on a whole pork roast, but you naturally will have to cook it longer: Most references say to cook pork roast between 20 minutes per pound (for boneless) and 30 minutes per pound (for bone in). Test your roast 2-3 places with a meat thermometer. You want an internal temperature of 160º to be sure it’s fully done. Although newer guidelines say it can be served pink, I don’t think the flavor develops fully until it has lost all pinkness. This dish is suitable for all phases of Atkins, Keto diets and Primal-Paleo as well.
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20 oz. pork of your choice ¾-1″ thick (pork steaks, pork chops, or country ribs)
1 tsp. fresh rosemary, chopped (or ½ tsp. dried)
1 tsp. onion powder
Dash each salt and pepper
DIRECTIONS: Preheat oven to 350º. Sprinkle the onion powder all over the surfaces of the meat. Place meat on greased baking sheet and sprinkle chopped rosemary leaves and salt and pepper evenly over the top. Pop in 350º oven and bake about 45-60 minutes, depending on thickness, or until browned and done. No need to turn chops during cooking. Test a roast for internal temperature of 160º.
NUTRITIONAL INFO: Your cut makes this relative, but 20 oz. of chops/steaks/roast should serve 4 people each a 4 oz. serving of meat, but that might vary depending upon amount of bone. Each of the 4 servings servings will have approximately:
21 g fat
.33 g carbs, .08 g fiber, .25 NET CARBS
37.5 g protein