Rosemary Garlic Pork Chops - oven broiled

So this little person in my life, whom I have affectionately dubbed my Vitamin S (for Sunshine), never stops to amaze me with his love for food. And not just fancy food - anything that tickles his palate! Starting from steamed broccoli to barbecue ribs to good ol' cheeseburger to spicy Chinese  takeout to a very homely meal of daal-bhaatu-papad! But nothing lights his face up more than meat on his plate - beef, pork, lamb, mutton - everything rocks his boat!  

Broiling at our home becomes a two-person job! Since our smoke alarm is super sensitive, each time we broil something, it let's us know, rather loudly. One whiff of smoke and it starts going bonkers! So one of us will arm ourselves with a magazine or a kitchen or a table mat and flap it like crazy to calm the beeping smoke alarm down. It is a good thing perhaps!

I asked the butcher what would be the best thickness for oven broiled pork chops and he suggested half an inch thick bone in pork ribs - and that's what I used.

Ingredients: Rosemary Garlic Pork Chops - oven broiled

4 (half-inch thick) bone-in pork chops

1 tbsp. of chopped rosemary (try to use fresh)

3 fat cloves of garlic, minced

2 tbsp. of oil (I used canola)

3/4 tsp of paprika

Juice of half a lemon, remaining half cut into wedges (for garnish)

Salt and freshly cracked black pepper

How to make Rosemary Garlic Pork Chops - oven broiled

Preheat your broiler in your oven (or preheat your oven at the highest temperature). Grease a cookie sheet generously with oil and set aside.

Whisk the oil, chopped rosemary, minced garlic, paprika and lemon juice in a small bowl. Season the pork chops with salt and freshly cracked black pepper on both the side and rub the marinade on both sides of the pork chops. Let it marinate in the fridge for at least 30 minutes.

Broil for 4 to 5 minutes on each side. Take it out and let the pork chops stand for a few minutes before serving. I served the pork chops with a side of mixed greens and mashed potatoes.