Pork Chops with Rosemary and Onion

Roast Pork with Rosemary and Onion

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:

351 calories

21 g fat

.33 g carbs, .08 g fiber, .25 NET CARBS

37.5 g protein


4 comments on “Pork Chops with Rosemary and Onion

  1. hi peggy! i bought a pork leg hoping to roast it….but i am hopeless with this stuff. any suggestions? thanks! – or should i just follow this recipe???🙂🙂



    • Whole leg? Sure, this would work fine with that, I would think, Tracy. Ya know, I don’t think I’ve never cooked a whole leg. But I’ve used this on pork shoulder roasts and Boston butts before.


  2. Just happen to be making pork chops the day I saw this recipe. I usually just throw them on the grill but liked the oven because then I could go outside when they were cooking. Anyway, great taste and tender. Thanks for all of your posts.


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