Greek Lemon Pork Chops with Spinach Orzo
- 30 mintotal time
- $3.55£2.56a serving
- 709732calories
- 4544 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Lemon, garlic and oregano pork chops from the air fryer, with spinach orzo and a tomato and olive salad.
Ingredients
Serves 4.
- 2 lemons
- 3 garlic cloves, finely grated
- 1.25 lb boneless pork chops, 4 chops
- 11 oz orzo
- 4 oz baby spinach
- 1 cucumber, diced
- 9 oz cherry tomatoes, halved
- ½ red onion, thinly sliced
- 2 oz pitted Kalamata olives
- 4 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp paprika
- salt, to taste
- black pepper, to taste
- 1 vegetable bouillon cube
Contains: wheat (gluten), celery. Check the label: milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Mix 2 tablespoons of the olive oil, the juice of 1 lemon, 2 cloves of the garlic, the dried oregano, paprika, 1 teaspoon of salt and plenty of black pepper. Rub it over the pork chops, wash your hands after handling the raw meat and leave the chops while you heat the air fryer to 400°F.
- Bring a large pan of water to the boil with the bouillon cube crumbled in, add the orzo and cook for 9–10 minutes until tender. Drain, return to the pan and stir in the spinach, the last garlic clove, 1 tablespoon of oil and the juice of half the second lemon until the spinach wilts.
- Meanwhile, lay the chops in the basket with tongs, in a single layer, and air-fry for 10–12 minutes, turning halfway, until golden and at least 145°F in the thickest part. Rest on a clean board for 3 minutes. For pregnant women, cook to 160°F.
- Toss the cucumber, cherry tomatoes, red onion and olives with the rest of the oil and a squeeze of lemon.
- Wash the tongs before using them to serve. Serve the chops on the orzo with the salad and the remaining lemon in wedges.
Leftovers: Keeps in the fridge for 2 days; reheat the pork and orzo until piping hot.
Ingredients
Serves 4.
- 2 lemons
- 3 garlic cloves, finely grated
- 600 g pork loin steaks, 4 chops
- 300 g orzo
- 100 g spinach
- 1 cucumber, diced
- 250 g cherry tomatoes, halved
- ½ red onion, thinly sliced
- 60 g pitted Kalamata olives
- 4 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp paprika
- salt, to taste
- black pepper, to taste
- 1 vegetable stock cube
Contains: gluten, celery. Check the label: milk, soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Mix 2 tablespoons of the olive oil, the juice of 1 lemon, 2 cloves of the garlic, the dried oregano, paprika, 1 teaspoon of salt and plenty of black pepper. Rub it over the pork steaks, wash your hands after handling the raw meat and leave the chops while you heat the air fryer to 200°C.
- Bring a large pan of water to the boil with the stock cube crumbled in, add the orzo and cook for 9–10 minutes until tender. Drain, return to the pan and stir in the spinach, the last garlic clove, 1 tablespoon of oil and the juice of half the second lemon until the spinach wilts.
- Meanwhile, lay the chops in the basket with tongs, in a single layer, and air-fry for 10–12 minutes, turning halfway, until golden and at least 63°C in the thickest part. Rest on a clean board for 3 minutes. For pregnant women, cook to 71°C.
- Toss the cucumber, cherry tomatoes, red onion and olives with the rest of the oil and a squeeze of lemon.
- Wash the tongs before using them to serve. Serve the chops on the orzo with the salad and the remaining lemon in wedges.
Leftovers: Keeps in the fridge for 2 days; reheat the pork and orzo until piping hot.
Nutrition per serving
| Calories | 709 |
|---|---|
| Protein | 45 g |
| Carbohydrate | 70 g |
| Fat | 28 g |
| Fiber | 6 g |
| Sodium | 814 mg |
| Calories | 732 |
|---|---|
| Protein | 44 g |
| Carbohydrate | 64 g |
| Fat | 36 g |
| Fibre | 6 g |
| Sodium | 731 mg |
Worked out from the ingredients, 470 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.55 a serving in the US (range $2.72–$4.71) and £2.56 in the UK (range £1.96–£3.38). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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