Greek Lemon Oregano Pork Chops

• 4 bone-in pork chops, about 1 inch thick
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh oregano (or 1 teaspoon dried)
• Optional: Lemon wedges for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pat pork chops dry with paper towels and season both sides with salt and pepper.
3. 3 In a small bowl, mix olive oil, dried oregano, garlic powder, and lemon zest. Rub this mixture over the pork chops.
4. 4 Heat a large oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown.
5. 5 Transfer skillet to the oven and cook for 10-12 minutes, or until internal temperature reaches 145°F.
6. 6 Remove from oven and let rest for 5 minutes.
7. 7 Drizzle with fresh lemon juice and sprinkle with fresh oregano before serving.

Equipment

• Oven-safe skillet
• Meat thermometer
• Tongs

Variations

• Substitute chicken breasts for pork chops for a lighter option.
• Add a squeeze of orange juice to the marinade for a citrus twist.

Substitutions

• If fresh oregano isn't available, use an additional teaspoon of dried oregano.
• Substitute lemon juice with lime juice for a tangier flavor.

Pairings

• Serve with tzatziki sauce and warm pita bread.
• A side of orzo pasta with feta cheese complements this dish nicely.

Nutrition

Tips

• For extra flavor, marinate the pork chops in the olive oil mixture for at least 30 minutes before cooking.
• Check the thickness of your pork chops to adjust cooking time accordingly.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven to preserve texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.

Serving Suggestions

• Serve with a fresh Greek salad and roasted potatoes for a complete meal.
• Pair with a crisp white wine like a Sauvignon Blanc.

FAQ