Greek-Style Marinated Pork Chops

This dish is an excellent source of high-quality lean protein, enhanced with heart-healthy herbs and garlic for a flavorful, low-carb meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 pound pork cutlets (or 4 thin-cut, boneless pork chops) · 626 kcal in the whole recipe
• 1 tablespoon vegetable oil · 123 kcal in the whole recipe
• 1 tablespoon red wine vinegar · 3 kcal in the whole recipe
• 1 tablespoon dried oregano · 8 kcal in the whole recipe
• 2 cloves garlic, peeled and minced · 8 kcal in the whole recipe
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Method

1. In a bowl or resealable plastic bag, combine the pork, vegetable oil, red wine vinegar, dried oregano, and minced garlic. Mix well to coat, cover, and marinate in the refrigerator for at least 4 hours or overnight.

   

2. Remove the pork from the marinade and season both sides evenly with salt and black pepper.

   

3. Heat a large skillet over high heat until very hot.

   

4. Add the pork chops to the dry skillet one by one, waiting about 30 seconds between each addition to keep the pan hot.

   

5. Cook for about 7 minutes on each side until crispy and beautifully browned, then serve immediately.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.