Pork Chops Oreganata

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Who says that just because you’re working late, you have to order out?  Or, have leftovers for dinner?  I knew I was going to be working late, so I needed to find a recipe that 1.) had a few elements that I could make in advance and, 2.) did not take long to get on the table.   That’s where Pork Chops Oreganata comes in.

Taking a few cues from Robin Miller (another one of my favorite Food Network chefs), I look for recipes that allow me to pre-fix portions of my weekly meals on Sunday.  For this recipe, I prepared the marinade on Sunday and stored it in the fridge in a Ziploc bag until I was ready to use it.

Before I left the office, I called home and asked my husband to put the chops in the marinade.  That way, when I got home, I could pull the meal together very quickly.  However, when opened the fridge, I noticed that he had put the pork in another Ziploc bag that contained the sauce for Kung Pao chicken!  I was planning to make this later in the week.  UGH!

It probably wasn’t the best thing to do, but I rinsed the chops off and stuck them back in the Oreganata marinade.  This put me a little behind schedule, but what can you do?!?!  I allowed the chops to chill out for a while in the marinade and then put them under the broiler.  Oh yeah, I forgot to mention that I left 1 chop in the Asian sauce (just to see what it would taste like) and put that under the broiler too!

I was skeptical.  Only 8 minutes of cooking time?  Seriously?  While they were broiling, I made some brown rice and my go-to garlicky green beans.

The Recipe

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
salt and pepper to taste

Combine the first 5 ingredients in a Ziploc bag. Add pork chops, making sure that the marinade evenly coats both sides of chops.  Allow to marinate for 30 minutes.

Preheat broiler.  Place pork chops on a baking sheet lined with non-stick foil or sprayed with non-stick cooking spray and sprinkle both sides with salt and pepper.

Broil for four minutes on each side, or until meat thermometer reads 165 degrees.

Was it a keeper?

We were split down the middle.  I liked them.  The lemony flavor was very fresh.  However, the oregano flavor was a bit weak.  I would definitely add more next time.  I especially liked the flavor that the marinade imparted on the rice.

My husband, however, was not as impressed.  I think he had higher expectations, plus it was too lemony for his taste.  He did say that, as far as healthy meals go, this one would suffice.  It would be a good alternative to baked chicken.  But he still prefers pork chops baked with Tastefully Simple ‘s Bayou Bourbon Glaze.  And, I have to agree with him on that one!

I think I’ll still keep this recipe.  The marinade would be good on chicken or fish and could even be the base for a great pasta salad vinaigrette.

Oh yeah, as for the chop that marinated in the Kung Pao chicken sauce…it was actually pretty good!  Stay tuned for the verdict on the Kung Pao chicken.  That’s coming later in the week!

Anyone have any other great pork chop marinade/sauce recipes?

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