Easy Rosemary-Rubbed Pork Chops

Happy Memorial Day, and THANK you to all those brave men and women who gave their lives for our Country!!

I will pick some fresh rosemary from my balcony farm for this yummy one:
(serves 2)

2 T. brown sugar
1 T. chopped fresh rosemary
1 t. Kosher or Maldon* salt
1 t. Lemon Pepper* or Mrs. Dash's salt free Lemon Pepper*
2 pork loin chops (about 3/4 lb. each)
2 t. EVOO

Combine first 4 ingredients in a small bowl. Rub mixture all over chops, pressing to adhere. Let spices penetrate meat for a few minutes before cooking. If there is time. cover and put in refrigerator for a few hours before cooking, then remove and let the chill dissipate for 10-15 mins. Warm a grill pan or skillet over med.-high heat. Add the oil and swirl to coat the pan. Lay the pork chops in the pan to cook for 6 mins. then turn. Cook for 6 more mins. and then begin checking for doneness (interior temp. of at least 145). Bone-in chops will take a few extra mins. to cook. Place the pork chops on a plate and pour the pan juices over the top. Tent loosely with foil, and let rest a few mins. before serving.

Be of Service to Someone Today, and have FUN doing it!!!!

Love,

MM