Lemon-Oregano Pork Chops with Blistered Green Beans

Greek-taverna flavor lands on your weeknight table in under 30 minutes. Thin-cut pork chops soak briefly in a bright, zippy marinade of lemon juice, garlic, and dried oregano, then sear hard and fast in a hot pan until they're deeply browned on the outside and juicy within. There's no cream, no heavy sauce — just citrus, herbs, and a good char doing all the flavor work, which also keeps the plate light and easy on the stomach. Alongside, green beans blister in the same hot pan with garlic and a pinch of chili flakes, picking up smoky, slightly charred edges while staying snappy inside. This dish is built protein-first: each portion delivers a lean, satisfying amount of pork without excess fat, paired with fibrous, low-carb vegetables and a fresh lemon wedge for brightness. It's a modest, well-balanced plate suited to a lighter appetite, with bold flavor that never feels like it's missing something.</long_description> <parameter name="meta_description">Quick keto pork chops with lemon, oregano and blistered garlic-chili green beans — a light, high-flavor weeknight dinner ready in 30 minutes.

Ingredients

• 2 eachThin-cut boneless pork chops, about 140g each
• 2 tbsplemon juice, freshly squeezed
• 1 tsplemon zest
• 1.5 tspdried oregano
• 3 clovesGarlic, minced, divided
• 2 tbspolive oil, divided
• 280 gGreen beans, trimmed
• 0.5 tspred chili flakes
• 1 tspsalt, divided
• 0.5 tspblack pepper
• 2 eachlemon wedges, for serving

Method

No instructions listed.