Pork Chops Oreganata

Pork Chops Oreganata


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This pork dish is served with a wonderful warm bulgur salad!

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Bradenton, FL


  • 1 Tbs. extra-virgin olive oil
  • 2 tsp. grated lemon rind
  • 2 Tbs. fresh lemon juice
  • 1 tsp. chopped fresh oregano
  • 3 cloves garlic, minced
  • 4 4-oz. boneless pork chops
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • cooking spray
  • Warm Bulgur Salad:
  • 3 C. cooked bulgur (still hot)
  • 5 oz. spinach
  • 1 C. cherry tomatoes, halved
  • 3 Tbs. fresh lemon juice
  • 2 Tbs. extra virgin olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 C. feta cheese

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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. 

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