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Pork Chops Oreganata

Pork Chops Oreganata
Photo: Randy Mayor; Styling: Cindy Barr
Yield

4 servings (serving size: 1 chop)

Marinate pork for 30 minutes, then broil quickly for a delicious, saucy dinner in no time.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon chopped fresh oregano
  • 3 garlic cloves, minced
  • 4 (4-ounce) boneless pork chops
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray

Nutrition Information

  • calories 168
  • caloriesfromfat 0.0 %
  • fat 6 g
  • satfat 1.9 g
  • monofat 2.7 g
  • polyfat 0.5 g
  • protein 26.5 g
  • carbohydrate 0.2 g
  • fiber 0.0 g
  • cholesterol 78 mg
  • iron 1.1 mg
  • sodium 283 mg
  • calcium 16 mg

How to Make It

  1. Combine first 5 ingredients in an 11 x 7–inch baking dish. Add pork, turning to coat. Let stand 30 minutes, turning pork occasionally.

  2. Preheat broiler.

  3. Remove pork from baking dish; discard marinade. Sprinkle pork evenly with salt and pepper. Place pork on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until done.

Cook's Notes

While the pork marinates, prepare a warm bulgur salad. Combine 3 cups hot cooked bulgur and 5 ounces baby spinach; cover and let stand 15 minutes or until spinach wilts. Stir in 1 cup halved cherry tomatoes, 3 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sprinkle with 1/4 cup (1 ounce) crumbled feta cheese.