Chuletas de cerdo griegas al horno con limón

Ingredientes

• 8 pork chops (bone-in or boneless)
• 4 Tablespoons lemon juice (about 1 lemon)
• 3 Tablespoons olive oil
• 5 Cloves garlic (minced)
• 1 Teaspoon dried oregano
• salt and black pepper (to taste)

Preparación

1. 1

   Rinse and pat dry chops and place in a large enough baking dish.

2. 2

   marinate: In a small bowl, mix lemon juice, oregano, oil, garlic, and a pinch each of salt and pepper. Pour over pork in the baking dish. Cover with aluminum foil and marinade in the refrigerator for at least 2 hours (overnight is best if you have time).

3. 3

   preheat: Allow pork chop to come to room temperature 30 minutes before cooking (to help them cook evenly). When the marinating time is nearly up, you can preheat the oven to 400°F.

4. 4

   bake: When ready, discard the foil and transfer the baking sheet onto a tray. Place in the middle of the oven. Cook for 10 to 25 minutes or until the chops are done (the thinner they are, the faster they will cook, and bone-in tend to need a little longer). For maximum tenderness, cook them to 145°F in the thickest part and then remove from the heat.

5. 5

   rest: Remove and allow to rest for 5 minutes before serving.