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Cinnamon Rosemary Pork Chops

A large cinnamon-rosemary pork chop on a glass plate with a knife and fork.
This recipe provides an exciting pop of flavor––cinnamon and rosemary is a pairing that should be undertaken more. The secret to a juicy chop is a quick sear, followed by a few minutes in the oven.
Ali Rosen

Prep 20 mins
Cook 20 mins
Total 8 hrs 40 mins
4 servings
336 kcal


  • 1/2 cup Greek yogurt preferably full-fat
  • 1/4 cup finely chopped fresh rosemary
  • 1 to 2 tablespoons cinnamon
  • 2 tablespoons salt
  • 4 (2 lbs) bone-in pork chops
  • 1 tablespoon mild vegetable oil for frying


  • In a large bowl, combine yogurt, rosemary, cinnamon, and salt. Mix thoroughly. Add pork chops, turning to fully coat in the cinnamon-rosemary mixture. Refrigerate and marinate for at least 8 hours and up to overnight.
  • Preheat oven to 400°F (205°C).
  • Place an oven-safe skillet on the stove over medium-high heat. Once the pan is hot, add the oil to the pan, then the pork in a single layer. Cook, without moving, until one side has browned, 2 to 4 minutes.
  • Turn chops over. Slide skillet into the oven and cook until the internal temperature has reached 135°F (57°C) to 145°F (63°C), about 15 minutes.
  • Remove from oven and let pork rest for at least 3 minutes before serving.


Can I freeze cooked pork chops?

These easy pork chops were developed as a make-ahead freezer meal. You can enjoy them immediately, but if you want to make a batch and stash them in the freezer, simply prepare through step 3, then let cool to room temperature. Wrap each chop in foil, then stash in a freezer bag or container, and store in the freezer until ready to use. Remove the frozen pork from the bag or container and bake (directly from frozen) at 400°F (200°C) until cooked through, 30 to 45 minutes.