Greek Lemon and Herb Pork Chops (Brizola)

In a bowl, mix together the marinade: 50 ml extra virgin olive oil, the freshly squeezed juice and finely grated zest of one lemon, 30 g Dijon mustard, 3 minced cloves of garlic, half of the dried oregano (approx. 5 g), 5 g salt, and 2 g ground black pepper.

Pat the pork chops dry with paper towels, then coat them thoroughly in the Greek marinade to cover them completely. Cover and place in the refrigerator for at least 30 minutes (or up to 1-2 hours) so the meat fully absorbs the Mediterranean flavours.

Peel the potatoes and cut them into thicker wedges. Place them in a baking tray, drizzle with the remaining olive oil (approx. 30 ml) and the juice of one lemon, sprinkle with the remaining dried oregano (5 g), 1 minced clove of garlic, 5 g salt, and 3 g pepper, then arrange the rosemary sprigs alongside. Pour approx. 100 ml of water into the bottom of the tray.