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Pork Chops with Italian Green Peppers and Wild Oregano Rub


Cook Time
45 min




Cotoletta di Maiale

Wild Oregano Rub

  • 2 tablespoons dried wild oregano
  • 2 tablespoons minced fresh thyme
  • 6 cloves garlic, minced
  • 1 long green Italian pepper, seeded and diced
  • 1 small dried chili pepper, crushed

Cooking Instructions:

  • Preheat oven to 400ºF.

  • Combine oregano, thyme, garlic and peppers in a bowl. Set aside half of the rub. Pour the remaining half of the rub over the pork chops, turning to coat both sides.

  • Cover and refrigerate pork chops. Let marinate for at least 30 minutes or up to 4 hours.

  • Add olive oil to the reserved rub. Refrigerate until ready to cook the pork chops.

  • Remove pork chops from refrigerator, and gently blot with paper towels to remove any moisture. Season both sides of chops with salt and pepper.

  • Coat a medium ovenproof sauté pan with Bellucci EVOO, and place over medium heat. When hot, add pork chops. Brown on one side, then turn and brown on the other.

  • Place pan in pre-heated oven and cook for about 6 minutes. The pork chops should be moist and juicy and slightly pink in the middle. Serve with reserved Bellucci EVOO rub mixture on the side.
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100% Italian Evoo
100% Italian Evoo

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