4 boneless pork chops, cut 1/2 inch thick
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried rosemary, crushed
3 cloves garlic, minced
Preheat oven to 425 degrees F. Sprinkle all sides of chops with salt and pepper; set aside. In a small bowl combine rosemary and garlic. Sprinkle rosemary mixture evenly over all sides of the chops; rub in with your fingers.
Place chops on a rack in a shallow roasting pan. Roast chops for 10 minutes. Reduce oven temperature to 350 degrees F and continue roasting about 25 minutes or until no pink remains (160 degrees F) and juices run clear.