Thursday, January 15, 2009

(7) Pork Chops Oreganata

I made these earlier in the week and they were tasty and fast! I liked how light the flavors were on the pork (lemony, but not overly). They took a little while longer to broil than the recipe stated. I served with the recommended salad, but I used couscous instead of bulgur. I'd make these again!

Pork Chops Oreganata

CL Comments: 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.

Yield: 4 servings (serving size: 1 chop)
Source: Cooking Light Magazine, Jan/Feb 2009

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.

Nutritional Information
Calories: 168, Fat: 6g (sat 1.9g,mono 2.7g,poly 0.5g), Protein: 26.5g, Carbohydrate: 0.2g, Fiber: 0.0g, Cholesterol: 78mg, Iron: 1.1mg, Sodium: 283mg, Calcium: 16mg

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