Pork Chops Oreganata

Pork Chops Oreganata


1 tablespoon extra-virgin olive oil

2 teaspoons grated lemon rind

2 tablespoons fresh lemon juice

1 teaspoon chopped fresh oregano

3 garlic cloves, minced

4 (4-ounce) boneless pork chops

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Cooking spray


1. Combine first 5 ingredients in an 11 x 7–inch baking dish. Add pork, turning to coat. Let stand 30 minutes, turning pork occasionally.

2. Preheat broiler.

3. 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.


While the pork marinates, prepare a warm bulgur salad. Combine 3 cups hot cooked bulgur and 5 ounces baby spinach; cover and let stand 15 minutes or until spinach wilts. Stir in 1 cup halved cherry tomatoes, 3 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sprinkle with 1/4 cup (1 ounce) crumbled feta cheese.

Nutritional Information:    Calories 168   Caloriesfromfat 0.0   Fat 6 g   Satfat 1.9 g   Monofat 2.7 g   Polyfat 0.5 g   Protein 26.5 g   Carbohydrate 0.2 g   Fiber 0.0 g   Cholesterol 78 mg   Iron 1.1 mg Sodium 283 mg   Calcium 16 mg


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