Ingredients
1 pound pork cutlets (or 4 boneless pork chops)
1 tablespoon vegetable oil
1 tablespoon red wine vinegar
1 tablespoon dried oregano
2 cloves garlic (peeled and minced)
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Put the pork, oil, vinegar, oregano, and garlic in the glass or ceramic bowl, or in a sealed plastic bag and mix well. Cover bowl and refrigerate at least 4 hours or overnight.
Sprinkle the pork with the salt and pepper.
Place a large skillet on the stove over high heat. When hot, add the pork to the dry skillet, waiting about 30 seconds between each addition.
Cook about 7 minutes on each side until crispy. Serve right away.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 155 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Cholesterol | 53 mg |
| Sodium | 337 mg |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Total Sugars | 0 g |
| Added Sugars included | 0 g |
| Protein | 20 g |
| Vitamin D | 0 mcg |
| Calcium | 23 mg |
| Iron | 1 mg |
| Potassium | 315 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Greek Pork Chops. Recipe source: USDA Center for Nutrition Policy and Promotion. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.