Pork Chops with Lemon and Oregano

5 from 5 votes

Pork Chops with Lemon and Oregano

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.

Course Main Course

Cuisine British, Fusion, Greek

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 337kcal

Author Eb Gargano

Ingredients

4 tablespoons olive oil
4 tablespoons lemon juice
2 teaspoons dried oregano
Salt and pepper (to taste)
4 pork chops approximately 250g / 9oz each

Metric - US Customary

Instructions

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!)

Notes

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.

Nutrition