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- 4 pork chops (boston butt, pork collar) about 3/4 inch thick
- olive oil
- sea salt
- black pepper
- 2 tsp. granulated garlic
- 2 tsp. granulated onion
- 3 tsp. dried Greek oregano
- Ladolemono
- juice of 1 lemon
- 1/2 cup extra-virgin olive oil
- 1 tsp. sea salt
- 1 heaping tsp. of dry oregano
- Garnishes
- sea salt
- dried Greek oregano
- lemon wedges
Directions
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