Pork Chops Oreganata

Pork is one protein that we rarely use to cook with. But after seeing the Pork Chops Oreganata recipe in the January/February 2009 Cooking Light, we thought we would give it a try.

The recipe is simple and has few ingredients, several of which should be home staples. Basically, marinade the pork chops for about 30 minutes.

In a bowl, combine 1 tablespoon extra-virgin olive oil, 2 teaspoons grated lemon rind, 2 tablespoons fresh lemon juice, 1 teaspoon chopped oregano and 3 minced garlic cloves; whisk to combine. Spread that mixture evenly in a 7-by-11-inch dish (we used our 9-by-13).

Take 4 4-ounce boneless pork chops and place them in that dish. Turn to coat. Leave to marinate for 30 minutes, turning occasionally. Near the end of the marinate time, preheat broiler.


On a broiler pan sprayed with cooking spray, place pork and sprinkle with salt and pepper on both sides. Place under the broiler for 4 minutes on each side.


We served our pork with both a couscous and a vegetable medley. Don't forget to let the pork rest for a couple of minutes before you slice it open. That will help the pork maintain its juices and make for a more flavorful meal.


With dinner, I enjoyed a 2005 Merlot from Cameron Hughes. The pairing worked very well together. Interestingly, Cameron Hughes Wines does not have its own vineyard.