Greek Lemon-Oregano Pork Chops with Potatoes
Juicy pork chops marinated in lemon, garlic and oregano, roasted on one pan with crispy lemon potatoes and green beans, just like a Greek taverna.
Ingredients
- 4 (5 oz) Boneless center-cut pork chops, about 1 inch thick
- 1 1/2 lb Yukon Gold potatoes, cut into wedges
- 1 lb Green beans, trimmed
- 2 tbsp Extra-virgin olive oil, divided
- 2 Lemons
- 4 cloves Garlic, minced
- 2 tsp Dried Greek oregano
Directions
- Mix half the oil with the juice of 1 lemon, the garlic, oregano, 1 tsp salt and pepper. Coat the pork chops and let them sit 15 minutes (or up to overnight in the fridge).
- Heat the oven to 425°F. Toss the potatoes with the remaining oil, the juice of the second lemon, a pinch of oregano and salt. Roast on a sheet pan for 20 minutes.
- Push the potatoes aside, add the green beans and pork chops and roast 12 to 15 minutes more, until the pork reaches 145°F inside.
- Rest the chops 5 minutes and serve with the potatoes, beans and lemon wedges.
Calorie breakdown
Pork 200 · potatoes 135 · olive oil 60 · green beans 35 · lemon 4 · garlic 3 · oregano 1
💡 Lighter tip: Pork is juicy and safe at 145°F with a 3-minute rest, so use a thermometer and pull the chops out on time.
Helpful for this recipe
Instant-read thermometerShop on Amazon →Half sheet pansShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →