Baked Pork Chops with Rosemary, Garlic & Kalamata Olives

In Hardette Harris by Lola Magazine

Nothing can be easier than this pork chop recipe with rosemary, garlic and kalamata olives. It’s a great alternative to lamb.

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1 T olive oil
6 garlic cloves minced
4 sprigs of rosemary
1⁄4 cup kalamata olives pitted
1⁄4 cup kalamata olives pitted
Salt and freshly ground pepper to taste
SERVES 4-6

• Marinate pork chops in olive oil, garlic cloves, 1⁄4 c olives, salt and pepper. For at least 3 hours.
• Remove and place in a prepared baking dish. Top with remaining olives and sprigs of rosemary.
• Bake at 375 for 45 minutes or until internal temperature reaches 145 degrees.

WRITTEN BY CHEF H.D. HARRIS, PRIVATE CHEF SERVICES
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