Pork Chops with Lemon and Oregano
Easy Peasy Foodie
Easy Peasy Foodie
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Ingredients

  • 4 pork chops
  • 250 g each
  • 4 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • 5 mins Cook time
  • 10 mins Total time
  • 15 mins Author
  • 4 pork chops (approximately 250g each) 4 tablespoons olive oil 4 tablespoons lemon juice 2 teaspoons dried oregano Salt and pepper Method Heat up a griddle pan on a high heat (or a large frying pan if you don’t have a griddle). Mix the olive oil, lemon juice and oregano 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 these with clingflim and leave to marinade for 30 minutes outside of the fridge so the flavours delvelop and the chops can come up to room temperature, but if time is short you can skip this step.) 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, I mix a vegetable or chicken stock cube with 2 tablespoons of plain flour and a little bit of cold water in a measuring jug. I then add 400ml boiling water and pour this mixture into the hot griddle pan straight after I’ve taken the chops out. Allow the gravy to bubble for a couple of minutes over a medium heat and then pour into a jug and serve with the chops, some buttery mashed potatoes and a green vegetable or two. 3.4.3177

Instructions

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