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Rosemary Pork Chops

Featured by Canihan Family Cellars in the Pinot Noir Wine Club.
Rosemary Pork Chops


Although you need to marinate for a few hours, this recipe is well worth the wait! Don't forget to pair this with a glass or two of Pinot Noir.

Yield: 4
Prep Time: 25 Minutes
Cook Time: 35 Minutes


• ½ cup Soy Sauce
• ¼ cup Water
• 3 Tbs. Brown Sugar
• 1 Tbs. Dried Rosemary, crushed
• 4 (6 ounce) boneless Pork Loin Chops


In a large resealable bag, combine the soy sauce, water, brown sugar and rosemary. Add the pork chops. Seal the bag and turn to coat. Refrigerate for about 3 hours to fully marinate.

Drain and discard the marinade. Place the pork chops in a greased 11 inch by 7 inch by 2 inch baking dish. Bake, uncovered, at 350 degrees Fahrenheit for 30 to 35 minutes or until the juices run clear.

Serve with parmesan roasted potatoes and vegetables, and enjoy with a glass of Pinot Noir!

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