Who said you cannot eat pork? Of course you can, but as I learned you have to use the proper meat cut and preferably consume it at lunch. I used boneless lean pork chops and changed their texture by marinating them overnight.
Servings: 6
Calories: 350kcal
Ingredients
Meat marination
- 18 slices boneless pork chop (~1cm width) ~900 g
- 6 garlic cloves minced
- 1/2 lemon
- 150 ml soy sauce
- 3 tsp dried oregano
- 1 tsp ground black pepper
Side dish
- 600 g potatoes
- 500 g carrots
- 1 tsp salt
Instructions
Meat marination
- Remove the visible fat tissue coating the pork chops.
- Prepare a marinade from the soy sauce, the juice from the lemon, the oregano, the minced garlic cloves and the pepper.
- Add the meat and the marinade in a container with a closed lid and mix thoroughly so that the meat is fully covered with marinade.
- Put the container in the fridge for 24 hrs.
Meat cooking
- Heat up a grill pan on high heat.
- Remove the meat from the marinade and carefully remove the garlic bits that remained glued to the chops (we are going to grill the meat and the garlic becomes bitter when fried).
- Add the pork chops in a single layer and cook for 2 minutes on each side, then wash the pan and repeat the process with the remaining pork chops.
Side dish
- Peel, cut the veggies and season with salt before steaming.
- Steam up the veggies until completely cooked. I used a multicooker for this process.
Serving
- Add the veggies and the pork chops (3 pieces per serving) on a plate.
- Sprinkle fresh ground pepper and enjoy.
