Recipes and Links

Lemon Pork Chops Oreganata

Yield: 4 Servings

1 Tbsp Flying Olive Lemon or Gremolata Extra Virgin Olive Oil

1 Tbsp Flying Olive Garlic Extra Virgin Olive Oil

2 tsp grated lemon zest

2 Tbsp fresh lemon juice

1 tsp chopped fresh oregano or 1/3 tsp dried oregano

4 (4 oz) bone-in pork chops

½ tsp kosher salt

¼ tsp freshly ground black pepper

Aboout 2 Tbsp chopped Italian Parsley for garnish, if desired


Whisk together the Flying Olive Extra Virgin Olive Oils of Choice, the lemon zest, lemon juice, and oregano in a small bowl. Add the 4 chops to a zip lock bag.   Add ½ the marinade to one side, ½ to the other side of the chops. Be sure they are well coated. Flip the bag a few times and lay aside for 30 minutes, flipping the bag occasionally.

Preheat the broiler.

Remove the pork from the marinade, discard the marinade. Sprinkle the pork with salt and pepper. Place the pork on a broiler pan or on a sheet with sides. Broil 4 minutes on each side until done. Serve sprinkled with the parsley, if desired.

Submitted by Barb L.