These pork chops are marinated in oregano and garlic and then pan-fried in a hot skillet until crispy. These tasty chops make a easy meal with quick clean up.
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
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.
Note: Lemon, lime or orange juice can be used instead of red wine vinegar.
Per serving (3-4 ounces): 155 calories, 7 g total fat (2 g saturated fat), 1 g carbohydrate, 20 g protein, 0 g dietary fiber, 315 mg sodium.
Source: U.S. Department of Agriculture