What's for Dinner tonight?


Mediterranean Pork Chops


  1. 4 boneless or bone-in pork loin chops, cut 1/2 inch thick (1 to 11/2 pounds)
  2. 1/2 teaspoon kosher salt
  3. 1/4 teaspoon freshly ground black pepper
  4. 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
  5. 3 cloves garlic, minced (1-1/2 teaspoons minced)


  1. Step 1: Sprinkle chops with kosher salt and pepper; set aside. In a small bowl combine rosemary and garlic. Sprinkle rosemary mixture evenly over both sides of each chop; rub in with fingers.
  2. Step 2: Place chops on a rack in a shallow roasting pan. Roast chops in a 425 degree F. oven for 10 minutes. Reduce oven temperature to 350 degrees F. and continue roasting about 25 minutes or until an instant-read thermometer inserted through side of chop registers 160 degrees F. (make sure tip of thermometer does not touch bone). Makes 4 servings.
Nutrition facts per serving: 147 calories, 4 g fat, 71 mg cholesterol, 288 mg sodium, 1 g carbohydrate, 0 g fiber, 24 g protein.

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A salad of Warm Spinach, Lentils (TJ's black Beluga Lentils) Goat cheese with a Red Wine Vinegar dressing


  1. Can the Crohn's guy eat the lentils?

  2. yup. we experimented with them a few months ago and they agree with him. so this is try #2. it seems things with a higher protein to carb ratio do better then just high fiber to carb ratio. As always... we'll see ;)