Recipe: Rosemary Porkchops with Roasted Potatoes

If anyone knows me, they know that I’m a picky eater, but I always get the usuals in any restaurant–if I’m at a Japanese restaurant, you can count on me ordering chirashi or tuna or salmon roll; if I’m at a Korean restaurant, I’m always torn between soondubu or yuk hwe bibimbap; if I’m at a steakhouse, I’m usually looking for the pork porterhouse, medium rare (trust me, it’s better this way!).

I eat porkchops pretty frequently at home, but I never bothered to experiment with rosemary or the oven, and played it safe with salt, pepper, a pinch of sugar, and soy sauce (for color, my mom always says haha). I wanted to test out using rosemary for the first time and share my recipe with y’all today! My inspiration comes from this recipe, but since I didn’t have mustard or onions, I substituted with soy sauce since that’s a staple ingredient in my Asian household 😛

Here are ingredients I used:

  • 4 1/2-inch porkchops
  • soy sauce
  • dried rosemary leaves
  • red pepper flakes (because I love spicy food haha)
  • olive oil
  • garlic pepper seasoning
  • 4 small potatoes


  1. Defrost the porkchops overnight, or in the microwave.
  2. Mix together 1/8 cup of soy sauce, 12483326_3213771507142_277041779_n1/2 tsp dried rosemary leaves, 1/2 tsp garlic pepper seasoning, 1/2 tsp salt, eye-balled some red pepper flakes, and 2 tbsp olive oil in a bowl. If you have a hand blender, you can mix it together into more of a paste.
  3. (This is where I deviated from the recipe…) Use the mix and pour it all over your porkchops. I sliced my porkchops a little bit so they could soak up the saucy goodness and get more of the flavor while they waited their turn to be baked.
  4. Preheat your oven to 425 degrees Fahrenheit and line a baking pan with aluminum foil or cooking spray (or both).
  5. Scrub the potatoes and then chop them into small cubes. The recipe from Betty Crocker says to use the sauce mix for the potatoes, but I have this Chinese brand “Spicy Bake Mix” that I used to season them.

    As you can see, I didn’t read the instructions carefully and almost baked the porkchops and potatoes together at the same time. So don’t be like me, and bake the potatoes first! 🙂
  6. Spread the potatoes out in the pan and put into the oven and bake uncovered for 25 minutes.
  7. Add the porkchops to the pan and bake again for another 15 minutes and take it out to check if the meat is still pink. If not, then you are finished!!!!

ALL PHOTOS ARE ©magnetically aesthetic. Please do not steal, edit, or use these pictures in any way without my permission. Thank you!