Greek Oregano Pork Chops
Ingredients:
- Potatoes:
- 1.5 KgBaby Potatoes, boiled
- 45 mlOlive Oil
- 5 clovesGarlic, crushed
- 20 gButter
- 2Lime, Juice, and Zest
- 125 mlChicken Broth
- 12 gSalt
- 3 gPepper, ground
- 4 gOregano, ground
- 3 gRosemary, ground
- 1 gSage, ground
- Pork Chops:
- 4Pork Chops
- 45 mlOlive Oil
- 20 gButter
- 40 gBread Crumbs
- 80 gDijon Mustard
- 1Juice
- 3 clovesGarlic
- 6 gSalt
- 3 gPepper, ground
- 2 gRosemary, ground
- 1 gSage, ground
- 4 gOregano, ground
Method:
- Potatoes:
- Place a pan over heat and let it get very hot.
- Add the olive oil and the boiled baby potatoes cut into pieces. Sauté for 3-4 minutes, until golden.
- Add the rosemary and sage finely chopped, minced garlic, salt, pepper, butter, mustard, lemon zest, lemon juice and water. Mix.
- Transfer the potatoes to a 28x36 cm baking pan and sprinkle with dry oregano.
- Pork Chops:
- Preheat oven to 180 °C / 350 °F.
- In a bowl add the Pork Chops, Pepper, Salt and Olive Oil. Spread the mixture over the pork chops with your hands, to coat.
- Place a fry pan on medium high heat, let get hot then place Pork Chops in the hot pan and sauté until golden.
- Add the dry Oregano, Rosemary, Sage and Garlic Cloves. Turn them over and add the butter. Sauté until golden and ready.
- Place the Pork Chops over the Potatoes in the pan and add the remaining melted Butter over them.
- In a blender, add the Bread Crumbs, any leftover melted butter from the pan.
- Beat until all of the ingredients are completely combined. Add the Olive Oil and continue to beat until incorporated.
- Brush the Pork Chops with some mustard and sprinkle with some Lemon Juice.
- Cover with the Breadcrumb coating and bake for 30-40 minutes.