Greek Pork Chops with Roasted Lemon Potatoes and Green Salad

Name: Greek Pork Chops with Roasted Lemon Potatoes and Green Salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 2 boneless pork chops (1-inch thick); 3 tablespoon olive oil (divided); 2 tablespoon lemon juice (divided); 1 tablespoon dried oregano (divided); 2 clove garlic (minced, divided); 0.5 teaspoon salt (divided, plus more to taste); 0.25 teaspoon black pepper (divided, plus more to taste); 2 russet potatoes (medium, peeled and cut into 1-inch wedges); 1 tablespoon red wine vinegar; 0.5 cucumber (small, diced); 0.5 cup cherry tomatoes (halved); 0.25 red onion (small, thinly sliced); 0.5 green bell pepper (thinly sliced); 2 tablespoon fresh parsley (chopped, for garnish); 2 tablespoon feta cheese (crumbled, for garnish)

Juicy pork chops marinated in classic Greek flavors, grilled to perfection, served with crispy roasted lemon potatoes and a refreshing side salad.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 2
Cuisine: Greek
Difficulty: Easy
Cost: $4.81/serving

Dietary

Gluten-Free
Nut-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 boneless pork chops (1-inch thick)
3 tablespoon olive oil (divided)
2 tablespoon lemon juice (divided)
1 tablespoon dried oregano (divided)
2 clove garlic (minced, divided)
0.5 teaspoon salt (divided, plus more to taste)
0.25 teaspoon black pepper (divided, plus more to taste)
2 russet potatoes (medium, peeled and cut into 1-inch wedges)
1 tablespoon red wine vinegar
0.5 cucumber (small, diced)
0.5 cup cherry tomatoes (halved)
0.25 red onion (small, thinly sliced)
0.5 green bell pepper (thinly sliced)
2 tablespoon fresh parsley (chopped, for garnish)
2 tablespoon feta cheese (crumbled, for garnish)

Instructions

In a shallow dish or resealable bag, combine pork chops with 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 1/2 tablespoon dried oregano, 1 clove minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
Preheat oven to 425°F. On a large baking sheet, toss potato wedges with 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 1/2 tablespoon dried oregano, 1 clove minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread in a single layer.
Roast potatoes for 20 minutes, then flip them. Continue roasting for another 10-15 minutes, until tender and golden brown.
While potatoes are roasting, heat remaining 1 tablespoon olive oil in a large skillet or grill pan over medium-high heat. Sear pork chops for 4-6 minutes per side, or until internal temperature reaches 145°F.
Remove pork chops from heat and let rest for 5 minutes before slicing or serving whole.
Prepare the green salad: In a medium bowl, combine diced cucumber, halved cherry tomatoes, thinly sliced red onion, and thinly sliced green bell pepper. Drizzle with red wine vinegar and season with salt and pepper to taste. Toss gently.
Serve grilled pork chops with roasted lemon potatoes and a fresh green salad, garnished with chopped fresh parsley and crumbled feta cheese.

Notes

For best flavor, marinate the pork chops for at least 1 hour, or overnight. Ensure your skillet or grill pan is hot before adding the pork for a good sear.

Nutrition (per serving)

Calories: 766
Protein: 42 g
Carbohydrates: 48.5 g
Fat: 47.6 g
Fiber: 5.9 g
Sodium: 756 mg
Saturated Fat: 12.6 g
Sugar: 5.5 g
Cholesterol: 109 mg