Pork Oreganata
Elevate your weeknight dinner game with the flavorful comfort of Pork Oreganata, a dish that combines tender, juicy pork chops with a golden, herb-packed breadcrumb crust. This Italian-inspired recipe is a delightful fusion of simplicity and sophistication, featuring bone-in or boneless pork chops coated in a savory blend of Italian-style breadcrumbs, fresh parsley, minced garlic, aromatic oregano, and tangy Parmesan cheese. Whether baked to perfection with a splash of chicken broth for added moisture or pan-fried for a crispy finish, these pork chops are bursting with Mediterranean charm. A drizzle of olive oil and a squeeze of fresh lemon juice bring a zesty brightness, making this recipe a mouthwatering centerpiece for any meal. Ready in under 40 minutes, Pork Oreganata is perfect for busy nights while still delivering gourmet-level flavor. Serve with lemon wedges and your favorite side dishes for a satisfying, crowd-pleasing feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 cup Breadcrumbs (preferably Italian-style)
- 2 pieces Garlic cloves, minced
- 2 tablespoons Fresh parsley, finely chopped
- 2 teaspoons Dry oregano
- 2 tablespoons Fresh lemon juice
- 4 tablespoons Olive oil
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth (optional for baking version)
- 4 pieces Lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C) or prepare a skillet if pan-frying.
Pat the pork chops dry with paper towels and season both sides with salt and black pepper. Set aside.
In a medium bowl, combine the breadcrumbs, minced garlic, parsley, oregano, grated Parmesan, and 2 tablespoons of olive oil. Mix until the breadcrumbs are evenly moistened.
Drizzle 1 tablespoon of olive oil on top of each pork chop, then press the breadcrumb mixture firmly onto the top side of each chop to create a thick coating.
If baking: Place the pork chops on a greased baking dish or sheet pan. Pour 1/2 cup of chicken broth around the pork chops (optional for added moisture). Bake for 18-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the breadcrumb topping is golden brown.
If pan-frying: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the pork chops breadcrumb-side down first and cook for 3-4 minutes until golden and crispy. Flip the chops and cook for another 6-8 minutes, reducing the heat to medium to prevent burning, until cooked through.
Remove the pork chops from the heat and let them rest for 5 minutes.
Serve warm with fresh lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 4220 mg | 183% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 12.1 g | ||
| Protein | 134.4 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1943 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
