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Lemon Oregano Pork Chops

Lemon Oregano Pork Chops

  • Serves 4
  • Prep time 15 minutes
  • Cook time 6 minutes

Nutrition facts

Per serving: Calories 369, Protein 38 g, Fat 13 g, Carbohydrates 21 g, Fibre 2 g, Iron 3 mg, Calcium 83 mg, Sodium 256 mg


  • Farine
    60 ml (¼ cup) flour
  • Chapelure nature
    180 ml (¾ cup) plain breadcrumbs
  • Origan
    10 ml (2 tsp) oregano, dried
  • Zestes de citron
    15 ml (1 tbsp) lemon zest
  • Côtelettes de porc
    4 boneless pork chops

Also needed

  • 2 eggs


  1. Preheat the oven to 180°C (350°F).
  2. Set out three deep plates. Place the flour in the first one. Beat the eggs in the second one. Mix the breadcrumbs, oregano and lemon zest in the third one.
  3. Season the pork chops with salt and pepper and coat them in flour. Dip them into the beaten eggs, and then coat them in the breadcrumbs mix.
  4. Heat a little olive oil in a large ovenproof skillet over medium heat. Sear the chops for 1 to 2 minutes on each side.
  5. Bake for another 4 to 5 minutes.

Serve with

Goat Cheese Rosée Sauce

Heat 15 ml (1 tbsp) olive oil in a pot over medium heat. Cook 1 chopped onion and 15 ml (1 tbsp) minced garlic for 3 to 4 minutes. Add the contents of 1 can (398 ml) diced tomatoes with Italian spices, 30 ml (2 tbsp) tomato paste and 60 ml (¼ cup) creamy goat cheese. Stir. Blend into a smooth puree with an immersion blender. Season with salt and pepper. Bring to a boil, stirring, and let simmer for 4 to 5 minutes over low heat.

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