Oregano and Lemon Pork Chops with Rice

Ingredients

• 7½-ounce pork chops, trimmed of excess fat
• 1½ tablespoons olive oil
• 3 cloves garlic, peeled and minced
• ⅛ cup fresh oregano leaves, chopped
• 1½ lemons, zested and juiced
• ¾ cup uncooked white rice
• 1½ cups chicken broth, warmed
• Salt and pepper, to taste

Method

1. 1Preheat the oven to 400°F (200°C).
2. 2Season the pork chops with salt and pepper on both sides, then heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
3. 3Sear the pork chops for 2-3 minutes per side, until browned, then remove them from the skillet and set aside.
4. 4Add the minced garlic to the skillet and cook for 1 minute, until fragrant, then stir in the chopped oregano and cook for another minute.
5. 5Add the lemon zest and juice to the skillet, scraping up any browned bits from the bottom, then stir in the warmed chicken broth and bring to a simmer.
6. 6Return the pork chops to the skillet, cover with a lid, and transfer to the preheated oven to bake for 15-20 minutes, until the pork reaches an internal temperature of 145°F (63°C).
7. 7While the pork cooks, prepare the rice according to package instructions, fluffing with a fork once cooked.
8. 8Serve the pork chops on top of the fluffy rice, spooning the citrus and oregano sauce over the top.
9. 9Let the pork chops rest for 5 minutes before serving, allowing the juices to redistribute and the meat to retain its tenderness.
10. 10Garnish with additional chopped oregano leaves and lemon wedges, if desired.

Nutrition per serving