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Greek Pork Chops
These pork chops are marinated in oregano and garlic and then pan-fried in a hot skillet until crispy. These tasty chops make an easy meal with quick clean u...
High in Vitamin D · 378% NRV
High in Selenium · 32% NRV
0
min total
(Prep:
0
| Cook: 0)
4
servings
1
Vegetable oil, NFS
1.0 tablespoon
Vinegar, red wine
1.0 tbsp
Salt, table
0.5 tsp
Sauce, ready-to-serve, pepper or hot
0.25 tsp
Pork, cured, feet, pickled
450.0 gram
Nutrition Facts
Energy
758.9 kilocalorie
Protein
52.2 gram
Myristoleic acid (C14:1)
0.0 gram
Pentadecenoic acid (C15:1)
0.0 gram
Palmitoleic acid (C16:1, Omega-7)
1.8 gram
Heptadecenoic acid (C17:1)
0.0 gram
Oleic acid (C18:1, Omega-9)
29.2 gram
Gondoic acid (C20:1, Omega-9)
0.5 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Linoleic acid (C18:2, Omega-6)
2.9 gram
Alpha-Linolenic acid (ALA) (C18:3, Omega-3)
0.1 gram
Gamma-Linolenic acid (GLA) (C18:3, Omega-6)
0.0 gram
Stearidonic acid (SDA) (C18:4, Omega-3)
0.0 gram
Eicosadienoic acid (C20:2, Omega-6)
0.2 gram
Dihomo-gamma-linolenic acid (DGLA) (C20:3, Omega-6)
0.0 gram
Arachidonic acid (ARA) (C20:4, Omega-6)
0.2 gram
Eicosapentaenoic acid (EPA) (C20:5, Omega-3)
0.0 gram
Docosapentaenoic acid (DPA) (C22:5, Omega-3)
0.0 gram
Docosahexaenoic acid (DHA) (C22:6, Omega-3)
0.0 gram
Pufa 2:5 N-3 (epa)
0.0 gram
Capric acid (C10:0)
0.0 gram
Lauric acid (C12:0)
0.0 gram
Myristic acid (C14:0)
0.6 gram
Pentadecylic acid (C15:0)
0.0 gram
Palmitic acid (C16:0)
10.7 gram
Margaric acid (C17:0)
0.1 gram
Stearic acid (C18:0)
3.6 gram
Arachidic acid (C20:0)
0.1 gram
Behenic acid (C22:0)
0.1 gram
Butyric acid (C4:0)
0.0 gram
Caproic acid (C6:0)
0.0 gram
Caprylic acid (C8:0)
0.0 gram
Linolelaidic acid (C18:2)
0.1 gram
Dietary Fiber
0.0 gram
Lactose
0.0 gram
Maltose
0.0 gram
Sucrose
0.0 gram
Fructose
0.0 gram
Galactose
0.0 gram
Glucose
0.0 gram
Carotene, Alpha
0.0 microgram
Carotene, Beta
0.3 microgram
Choline
200.3 milligram
Folate (Vitamin B9)
13.6 microgram
Retinol
49.5 microgram
Vitamin A
216.5 microgram
Vitamin B1 (Thiamin)
0.0 milligram
Vitamin B12
0.9 microgram
Vitamin B2 (Riboflavin)
0.1 milligram
Vitamin B3 (Niacin)
1.0 milligram
Vitamin B5 (Pantothenic Acid)
1.2 milligram
Vitamin B6
0.0 milligram
Vitamin C
0.3 milligram
Vitamin D
75.6 microgram
Vitamin E
3.6 milligram
Vitamin K
60.8 microgram
Calcium
145.6 milligram
Copper
0.2 milligram
Iron
1.5 milligram
Magnesium
50.1 milligram
Manganese
0.1 milligram
Phosphorus
392.7 milligram
Potassium
65.0 milligram
Selenium
71.1 microgram
Sodium
5430.1 milligram
Zinc
0.9 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
5.8 gram
Alcohol, Ethyl
0.0 gram
Arginine
3.9 gram
Ash
18.1 gram
Aspartic Acid
3.8 gram
Betaine
13.0 milligram
Caffeine
0.0 milligram
Cholesterol
373.5 milligram
Cryptoxanthin, Beta
0.0 microgram
Cystine
0.5 gram
Fluoride, F
0.1 microgram
Folic Acid
0.0 microgram
Glutamic Acid
5.8 gram
Glycine
9.1 gram
Histidine
0.6 gram
Isoleucine
0.9 gram
Leucine
2.3 gram
Lutein + Zeaxanthin
0.4 microgram
Lycopene
0.0 microgram
Lysine
2.3 gram
Methionine
0.6 gram
Oleic Acid (Omega-9)
0.2 gram
Phytosterols
0.0 milligram
Proline
5.5 gram
Serine
2.1 gram
Theobromine
0.0 milligram
Threonine
1.4 gram
Tocopherol, Beta
0.1 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
0.1 milligram
Tocotrienol, Alpha
0.1 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Tryptophan
0.1 gram
Tyrosine
0.8 gram
Valine
1.3 gram
Water
351.9 gram
1
Put the pork, oil, vinegar, oregano, and garlic in the glass or ceramic bowl, or in a sealed plastic bag and mix well.
2
Cover bowl and refrigerate at least 4 hours or overnight.
3
Sprinkle the pork with the salt and pepper.
4
Place a large skillet on the stove over high heat.
5
When hot, add the pork to the dry skillet, waiting about 30 seconds between each addition.
6
Cook about 7 minutes on each side until crispy.
7
Serve right away.
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