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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Pork Chops Oreganata

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

Cooking Light JANUARY 2009

  • Yield: 4 servings (serving size: 1 chop)

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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 0.0%
  • Fat: 6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 26.5g
  • Carbohydrate: 0.2g
  • Fiber: 0.0g
  • Cholesterol: 78mg
  • Iron: 1.1mg
  • Sodium: 283mg
  • Calcium: 16mg
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Pork Chops Oreganata recipe

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