Ingredients
1 tbsp extra-virgin olive oil
2 tsp lemon rind, grated
2 tbsp lemon juice, fresh
1 tsp dried oregano, chopped
3 garlic cloves, minced
4 oz pork chops
½ tsp kosher salt
¼ tsp freshly ground black pepper
cooking spray
3 cups bulgur, cooked and still hot
5 oz spinach, frozen and thawed
1 cup cherry tomatoes, halved
3 tbsp lemon juice, fresh
2 tbsp extra virgin olive oil
½ tsp salt
¼ tsp white pepper
¼ cup feta cheese
Preparation
Combine the olive oil, lemon rind, lemon juice, dried oregano, and garlic in an 11x7–inch baking dish.
Add the pork then turn to coat.
Let it stand for 30 minutes, turning the pork occasionally.
Preheat the broiler.
Remove the pork from the baking dish then discard the marinade.
Evenly sprinkle kosher salt and freshly ground black pepper on both sides of the pork.
Place the pork on a broiler pan coated with cooking spray then broil for 4 minutes on each side or until done.
In a saucepan, combine hot cooked bulgur and spinach.
Cover and let it stand for 15 minutes or until the spinach wilts.
Stir in the halved cherry tomatoes, fresh lemon juice, extra-virgin olive oil, salt, and pepper.
Sprinkle with crumbled feta cheese then fold until evenly incorporated.
Serve with the pork chops and enjoy!
