Pork Chop with Fennel and Rosemary
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- Total: 10 min
- Prep: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 285
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 24 g
- Cholesterol
- 74 mg
- Sodium
- 293 mg
- Total: 10 min
- Prep: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 285
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 24 g
- Cholesterol
- 74 mg
- Sodium
- 293 mg
Ingredients
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Directions
- Combine fennel seed, rosemary, garlic powder, onion powder, salt and pepper in a food processor or blender.
- Process until fine. Stir in oil. Spread the mixture on both sides of pork chops
- Broil or grill 4 to 6 inches from heat for 14 to 16 minutes or until done. (If using meat thermometer, it should read 160 degrees F in center part of chop.) Turn meat once during cooking. Serve immediately.
