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Greek Pork Chops | Juicy with Lemon & Oregano
(0)
25 min
Quick
Knuspr-Küche
Saftige Schweinekoteletts nach traditioneller griechischer Tavernen-Art (Brizoles Choirines). Zart mariniert mit nativem Olivenöl extra, frischem Zitronensaft, Knoblauch und wildem Oregano – in der Pfanne blitzschnell auf den Punkt gebraten.
Ingredients
Preparation method
Preparation & marinating
Finely chop the garlic cloves. Wash one lemon with hot water, finely grate the zest, and squeeze the juice from both lemons. In a bowl, mix 40 ml of olive oil with the lemon juice, lemon zest, chopped garlic, 2 tsp of dried oregano, picked fresh thyme leaves, and 1 tsp each of salt and black pepper into an aromatic marinade.
Pat the pork chops dry and rub them evenly on both sides with the marinade. Leave to marinate at room temperature for at least 15 to 20 minutes so the meat optimally absorbs the Mediterranean flavours.
Frying & serving
Heat a heavy pan (ideally cast iron) over medium to high heat and add the remaining 20 ml of olive oil. Place the pork chops in the pan and sear for about 4 to 5 minutes on each side until golden brown and juicy. While cooking, baste repeatedly with the rendered pan juices and herbs.
Chef's tip
Do not cook the meat straight from the fridge: when the chops are at room temperature, they cook through more evenly and stay wonderfully juicy on the inside.
Make sure not to fry the chops for too long – a core temperature of about 62 to 65 °C is ideal to keep the pork tender and juicy.
110 min
Masterpiece
