A splash of lemon juice and a sprinkle of oregano turn simple pork chops into something rather special. Best of all, they are very easy to cook and only take 15 minutes! Perfect for busy midweek evenings… or even as an alternative to your usual Sunday roast.
Pork Chops with Lemon and Oregano
Don’t you just love it when a super simple recipe is also a super tasty one? That’s definitely the case with these delicious Pork Chops with Lemon and Oregano.
Simply mix together olive oil, lemon juice and oregano in an old jam jar, then pour the marinade all over the pork chops and coat thoroughly. Fry the chops in a hot griddle pan for 5 minutes each side, and serve!
What could be easier?
What to serve with Pork Chops?
You can go one of two ways…
One option is to serve the pork chops with buttery mashed potatoes, vegetables and gravy.
Either way your stomach will be very happy!
What to drink with Pork Chops?
This is a very wine friendly meal and Chenin Blanc, Semillon and Chardonnay will all work well here. If you prefer red, try a cru Beaujolais or a decent Valpolicella
What to do with leftover pork chops?
Pork chops taste delicious the next day, so if you do have any left over, put them in plastic lidded container and place in the fridge where they will keep for up to 3 days.
You can either serve the leftover pork chops cold with salad and crusty white bread for a very delicious and simple lunch the next day…
Can you freeze cooked pork chops?
Yes you can, and they freeze beautifully.
To freeze, put the pork chops into a plastic lidded container and place into the freezer where they will keep for up to 1 month. Defrost overnight in the fridge and either eat cold with salad or turn into one of the suggestions above.
If you like this recipe…
…you might also like:
Pork Chops with Lemon and Oregano
- 4 tablespoons olive oil
- 4 tablespoons lemon juice
- 2 teaspoons dried oregano
- Salt and pepper (to taste)
- 4 pork chops approximately 250g / 9oz each
- Mix the olive oil, lemon juice, oregano, salt and pepper together in an old jam jar (or similar).
- Lay the pork chops on a plate and cover both sides with the marinade. (In an ideal world you would cover the plate with clingflim and leave to marinate for 30 minutes outside of the fridge so the flavours develop and the chops can come up to room temperature, but if time is short you can skip this step.)
- Heat up a griddle pan on a high heat for 2 minutes. (Use a large frying pan if you don’t have a griddle pan.)
- When the griddle pan is hot, put the pork chops into the pan and cook for 5 minutes on each side. Try not to move them about on the griddle pan and they will develop lovely char lines on each side.
- Ideally, leave the chops to rest for 5-10 minutes before serving (If you can bear to wait that long!)
- To make a simple gravy for these pork chops, mix a vegetable or chicken stock cube with 2 tablespoons of plain flour and a little bit of cold water in a measuring jug. Then add 400ml boiling water, stir well and pour this mixture into the hot griddle pan straight after you’ve taken the chops out. Allow the gravy to bubble for a couple of minutes over a medium heat and then pour into a serving jug.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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