1) Put the chops in a large bowl, sprinkle the meat with crushed garlic, a generous pinch of oregano and pepper, drizzle generously with oil, then cover them and let them rest for at least an hour in a cool place.

2) Drain the chops from the marinade and cook on a hot plate, 2 or 3 minutes per side, depending on the thickness, while cooking brush the lightly with marinade.

3) emulsified with mustard, lemon juice, a pinch of salt and pepper, chopped parsley and four tablespoons of oil.
4) Serve the chops with the sauce, garnish with parsley leaves.

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