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    Pan Fried Greek Porkchops

    Pan Fried Greek Pork chops

    Pan Fried Greek Pork chops

     

     

    We love pork chops in this house. Pork fat rules! And today, I am sharing another low carb recipe, that can go with any side, vegetable, or salad. I served these pork chops with a side salad that has a bit of feta cheese, to go with the Greek theme, and boy was this recipe good! Now I pan fried these, but you can grill them as well, and they will come out fantastic! I also cooked them on our outdoor Hibachi grill with some butter, and they knocked my socks off!

     

    Now I would say that my very large family, is a bit like a big fat Greek family, in that our lives are all about food, family, and lots of laughs! Food is deep in tradition in our family, and I have even served these Pan Fried Greek Pork chops with a side of My Family’s Traditional Sadma once or twice. We celebrate every holiday with a big family feast, and even some Saints special feast days. Our weddings last several days, with lots of pre-parties, and post wedding traditional events, that take place leaving you exhausted!

    Greek Pork Chops4

     

    Greek Pork Chops

     

    Greek Pork Chops

    Trying to keep up with my families yearly events, is quite a challenge for some. But I have learned to just take one day at a time, and enjoy every minute of it! While I may be eating low carb these days, I am still posting good ol’ delicious recipes as well, and many of these low carb recipes can be served with any side to make it a delicious family meal.

     

    The flavors from these Pan Fried Greek Pork Chops, the fresh lemon juice, and the Greek oregano, taste simple yet so delicious, and the smell just makes your kitchen come to life with such a light and fresh aroma!

     

    Pan Fried Greek Pork Chops

    Ingredients

    • 4 boneless or bone-in pork sirloin chops
    • Marinade Ingredients:
    • 1/4 cup olive oil
    • 1/4 cup fresh squeezed lemon juice
    • 2 teaspoons salt
    • 1 tsp. fresh zest of a lemon
    • 2 tsp. dried oregano (You can also use 2 T minced fresh Greek oregano, but I often use dried herbs in a marinade like this.)
    • 2 tsp. minced fresh garlic
    • pepper to taste (I used about 1/4 tsp.)

    Instructions

    1. In a large re-sealable bag, place olive oil, lemon juice, lemon zest, oregano, garlic, salt and pepper, and place pork chops in bag as well. Seal bag to close, and make sure marinade gets on all pieces of pork chops. Marinate for 4-6 hours. Heat a frying pan on medium high heat, and place pork chops in pan. Place 2 tablespoons of leftover marinade in pan with pork chops. Cook pork chops about 8 minutes per side. Serve with a side salad.
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