For The Pork Chop Marinade

Add lemon juice, olive oil, lemon zest, oregano, garlic powder, pork chops, salt, and pepper to a ziploc bag and marinate for at least 3 hours, and up to overnight. 

For The Pork Chops

Preheat oven to 375 degrees F and place cast iron pan (or other heavy oven safe pan) in oven. 

When oven is 375 degrees and pan is scorching hot (but not smoking), carefully swirl olive oil in pan and heat until shimmery. 

Season pork chops with salt and pepper. 

Add in pork chops, without crowding the pan.

Close oven and cook to browned on one side - about 6 minutes. 

Flip pork chops and place back in oven. 

After 6 minutes, check pork's temperature. If pork chops are thinner, they cook much faster - pork chops are done when they are 145 degrees internally. 

If pork chops are not done, keep cooking until they are (cooking time will vary widely based on the thickness of your pork chop, whether or not there is a bone, etc. - so I find it's best to go from temperature instead of time.) 

When pork is 145 degrees internally, remove from oven and let rest 5 minutes before serving. 

For The Creamy Feta Sauce

Finely shred cucumber (I use a box grater).

If cucumber is very watery, you can strain it in a strainer.

In a large bowl, mix minced garlic, powder, chopped dill, yogurt, olive oil, vinegar and salt.

Stir in feta crumbles.

Let the flavors marinate for at least half hour.

Spoon over baked pork chops and enjoy!