Simply trim a little, (not all) of the fat off the chops and place them in a large mixing bowl.
Add plenty of olive oil, a few squashed garlic cloves, some dried oregano, salt and freshly ground black pepper. Mix well and marinate 30 minutes.
Cook in a very hot pan or barbecue (don’t add extra oil, there will be enough on the chops already) for about 2 – 3 minutes each side until well browned, by which time the middle of the chops will be pink.
Serve immediately. Good sprinkled with chopped parsley and lemon wedges for squeezing.
