Garlic & Rosemary Pork Chops

Macros (makes 6 servings):

Protein: 52
Carbs: 74
Fat: 39
Calories: 855

Grocery List:

  • Bone-in pork chops (3 lbs)
  • Olive oil (6 TBSP)
  • Rice pilaf (four 5.3 oz Knorr packets)
  • Rosemary (fresh)
  • Minced garlic (3 TBSP)
  • Butter (8 TBSP)
  • Broccoli (500 g)
  • Seasonings: salt, pepper, cayenne, oregano


  1. Add rice pilaf and water (8 cups) to a rice cooker. Cook on white rice setting.
  2. Preheat your oven to 400 ºF
  3. Add broccoli to a large bowl along with salt, pepper, cayenne, and oregano and 3 TBSP olive oil. Mix thoroughly
  4. Add broccoli to a baking sheet lined with foil
  5. Bake broccoli at 400 ºF for 25 minutes
  6. Season your bone-in pork chops heavily with salt and pepper on both sides
  7. Add olive oil (3 TBSP) to a large wok/pan. Set the stove to high heat
  8. Sear on high heat for a few minutes on each side. Check the internal temp after cooking (should be at least 145 ºF – if not, put in the oven for a few minutes)
  9. Melt butter in a large bowl. Add minced garlic and rosemary. Mix thoroughly
  10. Coat the pork chops with the garlic & rosemary butter sauce
  11. Add cooked rice pilaf to a meal prep container followed by broccoli and pork chops
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