Name: Pork Chops Oreganata Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 4
Cuisine: American
Ingredients: 1 tbsp extra-virgin olive oil; 2 tsp lemon rind; 2 tbsp lemon juice; 1 tsp dried oregano; 3 garlic cloves; 4 oz pork chops; ½ tsp kosher salt; ¼ tsp freshly ground black pepper; cooking spray; 3 cups quinoa; 5 oz spinach; 1 cup cherry tomatoes; 3 tbsp lemon juice; 2 tbsp extra virgin olive oil; ½ tsp salt; ¼ tsp white pepper; ¼ cup feta cheese; parsley

Looking for an elegant way to cook your usual pork chops? You can serve this dish with a warm bulgur salad. You can easily prepare this and serve it your family or friends. The recipe takes from the seafood oregenata recipe.

How To Make Pork Chops Oreganata

Tender pork chops served with a simple bulgur salad can create an exquisite course that’s homemade and not from a fancy restaurant.

Prep: 20 mins

Marinate: 30 mins

Cook: 30 mins

Total: 1 hr 20 mins

Serves:

Ingredients

For Pork Chops:

1 tbsp extra-virgin olive oil
2 tsp lemon rind, grated
2 tbsp lemon juice, fresh
1 tsp dried oregano, chopped
3 garlic cloves, minced
4 oz pork chops
½ tsp kosher salt
¼ tsp freshly ground black pepper
cooking spray

For Warm Quinoa Salad:

3 cups quinoa, cooked and still hot
5 oz spinach, frozen and thawed
1 cup cherry tomatoes, halved
3 tbsp lemon juice, fresh
2 tbsp extra virgin olive oil
½ tsp salt
¼ tsp white pepper
¼ cup feta cheese

For Garnish:

parsley, chopped

Instructions

Pork Chops:

Combine the olive oil, lemon rind, lemon juice, dried oregano, and garlic in an 11x7–inch baking dish.
Add the pork then turn to coat.
Let it stand for 30 minutes, turning the pork occasionally.
Preheat the broiler.
Remove the pork from the baking dish then discard the marinade.
Evenly sprinkle kosher salt and freshly ground black pepper on both sides of the pork.
Place the pork on a broiler pan coated with cooking spray then broil for 4 minutes on each side or until done.

Warm Quinoa Salad:

In a saucepan, combine hot cooked quinoa and spinach.
Cover and let it stand for 15 minutes or until the spinach wilts.
Stir in the halved cherry tomatoes, fresh lemon juice, extra-virgin olive oil, salt, and pepper.
Sprinkle with crumbled feta cheese, then fold until evenly incorporated.
Serve with the pork chops and enjoy!