Pork Chops Oreganata

Pork Chops Oreganata Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Marinate pork for 30 minutes, then broil quickly for a delicious, saucy dinner in no time.


4 servings (serving size: 1 chop)

Recipe from

Cooking Light

Nutritional 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


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


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.


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.

Lia Huber,

Cooking Light

January 2009
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