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.
Ingredients
- 1 tbsp extra-virgin olive oil
- 2 tsp lemon rind, grated
- 2 tbsp fresh lemon juice
- 1 tsp fresh oregano, chopped
- 3 cloves garlic, minced
- 4 oz boneless pork chops
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- cooking spray
Warm Bulgur Salad:
- 3 cups bulgur, cooked still hot
- 5 oz spinach
- 1 cup cherry tomatoes, halved
- 3 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup feta cheese
Instructions
Prepare pork chops:
-
Combine first 5 ingredients in an 11x7–inch baking dish.
- Add pork, turning to coat.
- Let stand 30 minutes, turning pork occasionally.
- Preheat broiler.
- 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.
Prepare warm bulgur salad:
-
In a saucepan, combine hot cooked bulgur and baby spinach; cover and let stand 15 minutes or until spinach wilts.
- Stir in halved cherry tomatoes, fresh lemon juice, extra-virgin olive oil, salt, and black pepper.
- Sprinkle with crumbled feta cheese.
Nutrition
- Sugar: 2g
- :
- Calcium: 130mg
- Calories: 545kcal
- Carbohydrates: 85g
- Cholesterol: 27mg
- Fat: 16g
- Fiber: 20g
- Iron: 4mg
- Potassium: 836mg
- Protein: 22g
- Saturated Fat: 4g
- Sodium: 750mg
- Vitamin A: 3545IU
- Vitamin C: 28mg
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