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Herb-Roasted Pork Chops


1-2 tsp Flying Olive Lemon, Garlic, Gremolata, Tuscan Herb, Olive Wood Smoked, Herbs de Provence, Rosemary Extra Virgin Olive Oil or a Combination of Choice

3 Tbsp freshly squeezed lemon juice (about 1 large lemon)

3 green onions (scallions) thinly sliced

3 garlic cloves, minced

1 ½ tsp dried rosemary, crushed

¼ tsp black pepper

4 pork chops (6 ounces each), well trimmed


Preheat the oven to 400 degrees F. Coat an 8” square baking dish with a little Flying Olive EVOO(s) of Choice.

In a shallow dish, combine the remaining Flying Olive Extra Virgin Olive Oil(s), lemon juice, scallions, garlic, rosemary, and pepper. Dip each pork chop into the lemon mixture, coating the chop completely. Place them in the baking dish.

Bake for 15-20 minutes, or until desired doneness, 155 degrees with an instant read thermometer. If desire more browning, place under the broiler for 2-3 minutes being careful not to burn the garlic. Remove from the pan and cover with aluminum foil. Let sit for 10 minutes (they will cook a little more during this time). Pour the pan sauce over the pork chops and serve.

Submitted by Barb L.