Since I now have a clean, mostly organized kitchen, I’m ready to start digging in to all of the fantastic stuff that’s been sitting in my freezer for way too long. But because, before tonight, I hadn’t had a chance to do any pre-planning of meals, I didn’t have anything ready to go (or already going) when I got home from work. Fortunately, I ate a late lunch after meeting with my personal trainer (to set up my training sessions for the rest of the month!), so I wasn’t really hungry when I got home. Which gave me time to defrost and marinate the pork. So, here’s what I did.
Lemon & Oregano Marinated Pork Chop
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- 1 8–10 ounce pork chop or shoulder steak
- Salt and pepper to taste
Tools & Utensils:
- Measuring spoons
- Quart-size zip-top plastic bag
- Countertop grill or heavy-bottom skillet
In the plastic bag, combine oil, lemon juice, oregano, and garlic. Seal bag and “squish” marinade ingredients together to mix. Add pork chop. Remove as much air as possible and seal bag. Massage bag so that all surfaces of meat are covered evenly. Marinate for at least one hour, turning over halfway through marinating time.
Preheat grill or skillet (medium-high heat). Cook 5 to 7 minutes, depending on thickness and how done you want your meat (I’m a fan of “medium” with pork). When meat is cooked to the desired doneness, remove from heat and season to taste with salt and pepper.
The entire recipe for the marinade contains 3 net carbs. But because most of the marinade doesn’t stay on the meat, you’re probably safe to count only 1 carb for the finished product.
This marinade would work really well for lamb, as well. It was really yummy on the pork. I think it would be interesting to replace the olive oil in the marinade with yogurt, and give it even more of a Greek flavor.