Garlic and lemon pork chops with roast potatoes
Pork chops marinated in garlic, lemon and oregano, cooked on a hot griddle and served with roast potato wedges. A simple everyday dish, also cooked on the barbecue or served with fried peppers.
- 52 minTime
- 27 minHands-on
- 4Portions
- ≈ €1.70per portion
- 640kcal per portion
Ingredients for 4 portions
- 3 clovesGarlic, finely chopped
- 1 tspOregano
- 1Lemon, juiced
- 2 tbspOlive oil, for the marinade
- 4Pork chops, about 1.5–2 cm thick
- to tasteSalt
- to tasteBlack pepper
On the side
- 1 kgPotato
- 3 tbspOlive oil, for the potatoes
- 1 tspPaprika
Method
- Heat the oven to 220 °C. Cut the potatoes into wedges, put them on a baking tray and toss with the oil, paprika and salt.
- Roast for about 40 minutes, turning halfway, until golden and tender.
- Meanwhile, mix the garlic, oregano, lemon juice and oil, rub it over the chops and leave them for 15 minutes.
- Heat a griddle or large frying pan over a medium-high heat. Season the chops with salt and pepper and cook them for 4–5 minutes per side, until browned and cooked through but still juicy.
- Serve the chops with the roast potatoes.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
