Pork Chops Oreganata

1 tbsp. olive oil
2 tsp. grated lemon rind
2 tbsp. lemon juice
1 tsp chopped fresh oregano
3 garlic cloves, minced
4 boneless pork chops
1/2 tsp. salt
1/4 tsp. white pepper

Combine first 5 ingredients in an 11 x 7 glass baking dish. Add pork, turning
to coat. Let stand 30 minutes, turning pork occasionally.

Preheat broiler.

Remove pork from baking dish; discard marinade. Sprinkle pork evenly with salt
and pepper. Place pork on a broiler pan coated with cooking spray. Broil
4 minutes on each side or until done.

While the pork marinates, prepare a warm bulgur salad. Combine 3 cups hot
cooked bulgur and 5oz. pkg. baby spinach; cover and let stand 15 minutes or
until spinach wilts. Stir in 1 cup halved cherry tomatoes, 3 tbsp. lemon
juice, 2 tbsp. olive oil, and 1/2 tsp. salt Sprinkle with 1/4 cup crumbled
feta cheese.

4 servings