1. Fresh pork chops are trimmed and shaped.
2. Finely chop rosemary leaves and garlic.
3. Add freshly ground black pepper and salt to both sides and sides of the pork chop, and knead it for 5 minutes by hand.
4. Spread the chopped rosemary, minced garlic, cumin, and olive oil on both sides of the pork chops.
5. Cover with plastic wrap and seal, put in the refrigerator and marinate for 12 hours.
6. Take out the pork chops and let them stand at room temperature to warm up, and fry them in a pot over low heat until slightly yellow to lock in the moisture.
7. The oven is preheated to 220 degrees, the pigs are placed on the grill, and the middle and upper and lower fires are roasted for 30 minutes.
Tips:1. Be sure to use fresh pork chops. The outstanding taste is always irreplaceable by frozen products. At the same time, it is best to use fresh rosemary to make it, if it is really not available, you can also use dried products instead.
2. After the pork chops are refrigerated, they should be allowed to stand at room temperature to return to temperature. This will allow the internal temperature of the pork chops to rise to room temperature, shorten the cooking time, and make the pork chops more juicy and delicious.
3. Frying at low temperature is the key to this dish, which not only maintains the tenderness of the meat but also minimizes the loss of nutrients, and frying can make the surface color and have the aroma of frying.
