Ingredients
1 cup reduced-sodium teriyaki sauce3/4 cup sweet white wine1/4 cup packed brown sugar2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed4 bone-in pork loin chops (1 inch thick and 10 ounces each)
Preparation
In a 13x9-in. baking dish, mix teriyaki sauce, wine, brown sugar and rosemary until blended. Add pork; turn to coat. Refrigerate, covered, at least 4 hours.
Remove from refrigerator 30 minutes before baking. Preheat oven to 350°.
Bake 20-25 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving.
