Rosemary & Oregano Pork Chops

Name: Rosemary & Oregano Pork Chops
Yield: Serves 4
Ingredients: 2 lemons, cut in half crosswise; Freshly ground black pepper; 2 heaping teaspoons kosher salt, divided; ¼ cup (25 grams) finely chopped fresh rosemary (from 1 small bunch); ¼ cup (25 grams) finely chopped fresh oregano (from 1 small bunch); 2 cloves garlic, pressed or finely minced; ¼ cup plus 2 tablespoons (90 milliliters) extra-virgin olive oil, divided; 4 bone-in pork rib chops, 1 inch (2.5 centimeters) thick

Preparation info

Serves
4

Difficulty
Medium

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

This is my version of a bright, summery pork chop with lots of rich herb flavor. The recipe is good for lamb chops as well—just reduce the cooking time a bit. I like to add the lemon halves to the roasting pan so that they soften and warm just a bit in the oven, making it easier to squeeze them over the finished chops.

Ingredients

¼ cup (25 grams) finely chopped fresh rosemary (from 1 small bunch)
¼ <

Main course
Gluten-free

Method

Preheat the oven to 400°F (205°C). Line a baking sheet with aluminum foil.
In a small bowl, combine the rosemary, oregano, garlic, and ¼ cup (