From the Pantry Butler kitchen

Greek Pork Chops

4 servings

Greek Pork Chops

These pork chops are marinated in oregano and garlic and then pan-fried in a hot skillet until crispy. These tasty chops make an easy meal with quick clean up. USDA MyPlate Kitchen — USDA Center for Nutrition Policy and Promotion (public domain), via myplate.food

Ingredients

  • 1 pound pork cutlets — or 4 thin-cut, boneless pork chops
  • 1 tablespoon vegetable oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dried oregano
  • 2 cloves garlic, peeled and minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Put the pork, oil, vinegar, oregano, and garlic in the glass or ceramic bowl, or in a sealed plastic bag and mix well.
  2. Cover bowl and refrigerate at least 4 hours or overnight.
  3. Sprinkle the pork with the salt and pepper.
  4. Place a large skillet on the stove over high heat.
  5. When hot, add the pork to the dry skillet, waiting about 30 seconds between each addition.
  6. Cook about 7 minutes on each side until crispy.
  7. Serve right away.

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