Pork Chops with Lemon and Oregano

Ingredients

• 60 ml (4 tablespoons)olive oil
• 60 ml (4 tablespoons)lemon juice
• 10 ml (2 teaspoons)dried oregano
• to tastesalt and pepper
• 4 (approximately 250 g each)pork chops

Instructions

1. 1

   Mix the marinade

   Put the olive oil, lemon juice, dried oregano, salt and pepper into an old jam jar or similar container and mix them together.

2. 2

   Coat the chops

   Place the pork chops on a plate and cover both sides with the marinade. If you have time, cover the plate with cling film and leave the chops at room temperature for 30 minutes so the flavours can develop and the meat can lose its chill. If time is short, skip the wait.

3. 3

   Heat the pan

   Heat a griddle pan over a high heat for 2 minutes. Use a large frying pan if you do not have a griddle pan.

4. 4

   Griddle the pork

   Once the pan is hot, add the pork chops and cook for 5 minutes on each side. Avoid moving them around so they can develop char lines.

5. 5

   Rest before serving

   If possible, leave the chops to rest for 5–10 minutes before serving.

What are pork chops with lemon and oregano?

Pork chops are individual cuts from the loin, often cooked quickly in a pan or under a grill. This British-style supper pairs them with lemon and oregano for a fresh, Mediterranean-leaning flavour.

The short marinade seasons the meat without calling for a long list of ingredients. A hot griddle gives the chops colour while keeping the cooking time brief.

Nutrition and macros by portion

The nutrition label shows one serving as written: 337 calories, 29g protein, 2g carbs, 23g fat.

The pork provides most of the protein, while olive oil is the main source of fat; the lemon juice and oregano contribute little carbohydrate. Pair a chop with vegetables and a portion of potatoes or another filling side for a more balanced plate.

The quick marinade

Olive oil: it helps coat the chops and carries the oregano across their surfaces.

Lemon and oregano: lemon juice adds a sharp note, while dried oregano brings a warm, herbal flavour. Mix them thoroughly with the oil and seasoning before coating the meat.

Marinating when time allows

A 30-minute rest gives the flavours time to settle into the surface of the chops. The recipe suggests leaving the covered plate at room temperature during this brief period.

Short on time: coat both sides and cook straight away. The chops will still take on the marinade's flavour.

Getting a good griddle

Heat the griddle pan over high heat for the full 2 minutes before adding the pork. A properly hot surface helps form browned char lines rather than letting the chops sit and steam.

Keep the chops still while they cook for 5 minutes on each side. A large frying pan is a suitable alternative if you do not have a griddle.

Checking the finish

The stated cooking time is 5 minutes on each side, but the thickness of the chops and the heat of the pan can affect how quickly they cook. Check that the pork is cooked through before serving.

Rest the chops for 5–10 minutes if you can. This gives the meat a little time to relax before you cut into it.

What to serve alongside

Serve the chops with potatoes, bread or rice to make the meal more substantial. A green salad or steamed vegetables add freshness alongside the rich pork and oil.

The lemon and oregano also suit simple sides that do not compete with the marinade. Spoon any juices from the plate over the chops at the table.

Recipe notes & tips

• Mix the marinade in a jar with a lid if you want to shake it together quickly.
• Coat both sides of every chop so the seasoning is distributed evenly.
• Let the griddle heat for the full 2 minutes before adding the meat.
• Avoid shifting the chops around if you want distinct char lines.
• Allow the chops to rest for 5–10 minutes before serving when time permits.

Variations

• Fresh oregano: use chopped fresh oregano for a brighter herbal flavour.
• Garlic: add crushed garlic to the marinade for a more savoury edge.
• Lemon zest: mix in finely grated zest for a stronger citrus aroma.
• Chilli: add a pinch of chilli flakes for gentle heat.
• Frying pan: use a large frying pan if a griddle pan is not available.

Common mistakes to avoid

• Cold pan: the chops may not brown well; heat the griddle for 2 minutes first.
• Moving the chops: this can spoil the char lines; leave them in place while each side cooks.
• Uneven coating: some bites may taste under-seasoned; cover both sides with the marinade.
• Skipping the rest: cutting straight away can let juices run onto the plate; rest the chops for 5–10 minutes if possible.
• Overlooking doneness: cooking time can vary with thickness; check that the pork is cooked through before serving.

How to store

Refrigerate leftover chops in a covered container within 2 hours of cooking and eat within 2 days. Reheat until piping hot throughout, taking care not to overcook and dry them out.

Frequently asked questions