Depending on the dish you are making, two herbs make great substitutions for rosemary. They are sage and thyme.
Rosemary is a culinary herb that is on a level with cilantro. You either love it or hate it, no in between. If you had to explain what rosemary tastes and smells like: intense, strong, tangy, piney come to mind.
Sage and rosemary are strong savory herbs. Thyme is a lighter, milder herb. The three are widely used to flavor stews and meat sauces. Sage and rosemary go well will with lamb, pork, poultry and bread stuffing. Thyme and rosemary also pair well with meat and poultry. They both enhance vegetables, especially tomatoes and potatoes. Rosemary is often used as a rub for pork.
The common ratio is 1 teaspoon of dried herbs in place of 1 tablespoon of fresh herbs. Here is an easy, simple recipe that substitutes the savory herb sage for rosemary.
2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops
2 tablespoons butter
1 cup water
2 cubes beef bouillon
In a medium bowl, add salt, sage and pepper and mix well. Take the mixture and rub into both sides of the pork chops. Using a large skillet, melt the butter over medium heat and sauté the pork chops until golden brown. This should take five minutes on each side.
While the chops are cooking, take a small saucepan and add the bouillon to the water and let it dissolve while stirring. You can substitute the bouillon with a cup of beef broth. Pour the dissolved bouillon or beef broth over the pork chops in the skillet and turn the setting to low and simmer for 45 minutes. Let cool and enjoy. Serves 6.