Oregano Orange Pork Chops

Servings 4 Servings


  • 4 6-oz. boneless pork chops
  • 1 tablespoon olive oil
  • 3 cloves garlic pressed
  • 1 tablespoon dried oregano
  • 1 tablespoon orange zest
  • 2 tablespoons lemon juice
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper


  • DO-AHEAD TIP: Marinate pork chops for 30 minutes to 1 hour (see recipe).
  • Place pork chops in a shallow dish. In a small bowl, whisk together remaining ingredients then rub mixture evenly into pork chops.
  • Cover and refrigerate for 30 minutes to 1 hour. Preheat grill to MEDIUM. Grill pork chops over direct heat for 7 to 10 minutes per side or until browned and cooked through. Serve immediately and enjoy!!


LC SERVING SUGGESTION: Steamed broccoli spears and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture).
SERVING SUGGESTION: Instead of Faux-Tay-Toes, serve “baked” sweet potatoes (“bake” in slow cooker to keep your kitchen cool).
KOSHER: Use boneless skinless chicken thighs in place of pork and adjust cooking time accordingly.
GLUTEN FREE: No changes necessary.
NUTRITION: per serving: 238 Calories; 11g Fat; 31g Protein; 3g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 534mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat. Points: 6
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