Greek Lemon-Oregano Pork Chops with Cucumber Tomato Salad

Instructions

1. 1

   Start the rice according to the package directions.

2. 2

   Toss the chops with 2 tbsp oil, the juice of 1 lemon, minced garlic, oregano, salt and pepper and let them sit while you chop.

3. 3

   Chop the cucumber, tomatoes and onion and toss with the remaining oil, the juice of the second lemon, a pinch of oregano, olives and feta (keep feta on the side for picky eaters).

4. 4

   Cook the chops in a hot skillet over medium-high heat 4-5 minutes per side until they reach 145°F.

5. 5

   Rest 3 minutes, slice, and serve with rice and the salad.