Melia Marden

Rosemary & Oregano Pork Chops

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Modern Mediterranean

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 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
  • 2 heaping teaspoons kosher salt, divided
  • Freshly ground black pepper
  • 2 lemons, cut in half crosswise

Method

  1. Preheat the oven to 400°F (205°C). Line a baking sheet with aluminum foil.
  2. In a small bowl, combine the rosemary, oregano, garlic, and ¼ cup (60 milliliters) of the oil and mix well. Rub the mixture over both sides of each pork chop. (At this point you can set the chops aside to marinate while you prepare the rest of your meal, or marinate them in the refrigerator overnight. Bring them to room temperature before continuing with the recipe.)
  3. Season both sides of the chops with salt (a heaping ¼ teaspoon per side) and a generous amount of pepper.
  4. In a heavy-bottomed frying pan, preferably cast iron, heat the remaining 2 tablespoons (30 milliliters) oil over medium-high heat until very hot, 1 to 2 minutes.
  5. Place the pork chops in the pan and cook until golden and crisp, about 3 minutes, then flip and cook the other side for about 3 minutes. If all the chops won’t fit in your pan, work in batches.
  6. Place the seared chops on the prepared baking sheet. Arrange the lemon halves around the chops and bake for 10 minutes. They should be just cooked through but still juicy and slightly pink. Let the chops rest for a few minutes.
  7. Serve with the cooked lemon halves and squeeze them over the pork chops at the table.