Pork chops pan

You like-a the juice? Pork chops pan fried in olive oil to create a perfectly golden crust, then finished with lemon juice and oregano to make the most delectable pan sauce you’ve ever had. Drooling just thinking about it!
This is the classic Greek way to prepare pork chops and was one of my fave meals growing up. My mom would make them at the restaurant she owned and bring them home for us in styrofoam takeout containers. My aunt in Athens makes a mean pork chop, too, and her juice is out of this world. Of course you need bread to mop up every last bit!
My son asked for more juice last night, then when he finished his meat we caught him drinking the last of the juice from his bowl. Did he ever make mama proud 😂🥰💕
Pork here in the US can so often be dry and flavorless. Be sure you buy bone-in chops with a good amount of fat. This isn’t a meal you eat every day or even week, so don’t skimp and try to buy extra lean boneless chops, because you’ll end up with way less flavor!

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#RECIPE
2 tbsp olive oil
salt and pepper
1 bone-in pork loin chop, about 1 lb (450g)
1/2 cup (120ml) water
juice of 1-2 lemons
1 tsp dried Greek oregano
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Heat the olive oil in a frying pan over medium high heat. Pat the pork chop dry with paper towel, then generously season with salt and pepper. Once oil is hot and shimmery, add chop to the pan. Cook on the first side for 5-10 minutes undisturbed, until a nice brown crust forms. Turn over and cook the other side for an additional 2-5 minutes (you'll cook the second side for less time than the first). Pour in water and lemon juice and add oregano. Stir to break up any brown bits from the bottom of the pan. Remove pork chops and let rest on a warm plate. Continue to cook and allow pan juices to reduce by about half. Serve spooned over the pork, and be sure to serve with good bread to mop up all the sauce!