The pork chops are of course the focus of this dish, but the real star here is the garlic—OMG, yum! Even my 12-year-old was asking for more of the garlic when she was done eating. It turned out super tasty and really made the recipe! These roasted garlic & rosemary pork chops are so quick and easy to pull together—all you need is a little forethought with the brining, and the rest is a breeze.
I brined the pork chops prior to roasting them to help prevent them from drying out…and they sure were juicy! More on that below.
Brining is often thought of when it comes to cooking a whole turkey, but you don’t have to wait until Thanksgiving to use a brine in your cooking! A brine is similar to a marinade, in that you soak the meat (anywhere from 2 to 24 hours) prior to cooking. A brine is typically salt water and sometimes has other flavors and spices added, like the recipe below!
Brine can help the meat be juicier, and therefore tastier, and is commonly used on pork, turkey, and chicken. Plus, they are very easy to pull together and worth the extra effort. Read more on the science of brining here.
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Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.
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