Description
A straightforward pork chop recipe featuring citrus and Mediterranean herbs for a quick weeknight meal.
Ingredients
Scale
- 4 pieces Bone-in Pork Chops (1-inch thick)
- 4 cloves Garlic (Freshly minced)
- 1/4 cup Fresh Parsley (Chopped)
- 2 teaspoons Fresh Rosemary
- 2 teaspoons Fresh Oregano
- 1 tablespoon Lemon Zest
- 2 tablespoons Lemon Juice
- 3 tablespoons Olive Oil
- 1 teaspoon Salt (Kosher or sea salt preferred)
- 1/2 teaspoon Black Pepper (Freshly cracked)
- 2 slices Lemon Slices (Optional)
- 2 tablespoons Fresh Herbs (Extra for garnish)
Instructions
- Pat the pork chops dry and season with salt and pepper.
- Mix garlic, parsley, rosemary, oregano, lemon zest, lemon juice, and olive oil to form a loose marinade.
- Rub the mixture over both sides of each chop and let rest at room temperature for 20–30 minutes or refrigerate up to a few hours.
- Heat a heavy pan over medium-high heat until hot.
- Add a little oil and sear chops 3–4 minutes per side until deeply browned.
- If chops are thick, transfer the pan to a 375°F (190°C) oven or reduce heat and cover for another 8–12 minutes until internal temperature reaches 145°F (63°C).
- Rest chops 5 minutes before serving; juices should run clear and meat will be tender.
Notes
Pair with simple sides like roasted potatoes, steamed greens, or a grain pilaf. Garnish with reserved fresh herbs and optional lemon slices.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chop
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg