Red meat is not something I eat very often. Mostly I eat chicken and fish. Every once in a while I do crave a good pork chop however.
My mom used to cook pork chops for us once in a while when we were growing up and you could have used them to shingle a roof, they were that dry! haha We still enjoyed them because they weren't something that we got very often.
Of course back in those days there was a real fear of eating under-cooked pork. Nobody wanted to get sick, so pork was usually cooked very well done.
The same fear no longer exists as our pork is a lot safer than it was back then. I still don't like to cook it pink if there is any bone involved, but I no longer feel the need to cook it to death either.
These delicious chops are tender and juicy and filled with lovely flavors. No over cooking or undercooking. They are just perfect.
This easy Greek Pork Chop recipe is marinated so that you can achieve maximum flavor and tenderness without having to cool them long and slow. In fact, aside from the marinating time, you can have these done and on the table in not much more than fifteen minutes.
And they are juicy and tender, with beautiful Greek flavors. Oregano, garlic, lemon, olive oil, rosemary . . . so flavorful!
The marinate time is at the very least 20 minutes, but you can marinate your chops for up to 24 hours. Obviously the longer the more the flavors of the marinade will penetrate your meat and the more tender they will be!
WHAT YOU NEED TO MAKE EASY GREEK PORK CHOPS
Its a very simple list. So simple I am betting you have exactly what you need in your kitchen to cook this delicious recipe today!
- 2 thick cut, bone in pork loin chops
- 1/4 cup (60ml)olive oil
- 1/4 cup (60ml) fresh lemon juice
- 1 1/2 tsp dried oregano
- 1 tsp chopped fresh rosemary
- 2 cloves garlic, peeled and minced
- 1 tsp salt
- 1/2 tsp black pepper
By thick pork chops I mean chops that are at least 1/2 inch thick. I also always like to cook with bone in chops if I can. The meat is just tastier with the bone in and there is much less risk of them drying out.
I like to use fresh lemon juice. It just tastes better. I also like to use fresh garlic. If you are using dried rosemary, then cut the amount in half, or it might overwhelm the flavor of the marinade. I recommend using fresh if you have it.
HOW TO MAKE EASY GREEK PORK CHOPS
When I say these are easy, I really mean easy. You really can't get much simpler than this. Marinated and then grilled, the work required is really minimal.
Pat the chops dry and then clip the fatty edge of the chop at 1/2 inch intervals. I use kitchen scissors. This simple trick helps to prevent your chops from curling or buckling when you cook them. If your fatty edge is really thick, you can trim it back a bit as well. Also if there is still a rind on the chops, trim that off.
Whisk the remaining recipe ingredients together in a shallow dish until well combined. Add the chops, turning to coat them in the marinade.
Cover and leave to marinate on the counter top for half an hour. Alternately, cover and chill in the refrigerator for up to 24 hours. Do allow to come to room temperature prior to cooking.
You can cook these in one of three ways. Outdoors on the BBQ grill, indoors on a grill pan/skillet, or in an electric grill.
Preheat a skillet/griddle pan, electric grill, or BBQ grill until quite hot. Add the chops and cook for 5 to 6 minutes per side (skillet/griddle pan, BBQ) or for 5 to 6 minutes total (electric grill) until they are golden brown and cooked through. You can sear the fat edge if desired, by using a pair of tongs to hold it flat against the heat source.Remove to a warm plate, lightly tent with foil, and leave to rest for 5 minutes. Serve hot with your favorite sides.
Today I served the chops with Mom's Potato Salad and Creamy Cheese Slaw. Both were excellent with these tasty chops. I also added some sliced cucumber.
But really you could serve them with any number of sides. Baked potatoes, rice, pasta, scalloped potatoes, Greek Salad. They would work well with just about anything.
Some other favorite pork chop recipes that I have on here include:PORK CHOPS WITH CREAM GRAVY - This is a real favorite with the men in my family, especially when served with piles of fluffy mashed potatoes!
DEVILED PORK CHOPS - Tasty. tender and flavor filled with a nice crispy crumb.
PORK CHOPS AND APPLESAUCE -An old family favorite. Tender and juicy chops with a fabulous crumb coating, served with a delicious homemade applesauce.
This is actually a small batch recipe but you can very easily double or even triple it to feed more people. It actually makes a great BBQ option when you have guests over for supper and is an excellent midweek supper option!
I really hope that you will want to cook these really delicious chops for yourself! I think you will be more than pleased with them. Simple food, simple ingredients and cooking method, and excellent results! What more could you want?
Easy Greek Pork Chops
Yield: 2Author: Marie RaynerPrep time: 10 MinCook time: 15 MinTotal time: 25 MinThese delicious chops are marinated in a tasty marinade making for an incredibly tender and flavor filled grilled pork chop! You can do these outdoor on the grill, or on an indoor grill. Both work very well. Timings do not reflect marinating time.Ingredients
- 2 thick cut, bone in pork loin chops
- 1/4 cup (60ml)olive oil
- 1/4 cup (60ml) fresh lemon juice
- 1 1/2 tsp dried oregano
- 1 tsp chopped fresh rosemary
- 2 cloves garlic, peeled and minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Pat the chops dry and then clip the fatty edge of the chop at 1/2 inch intervals.
- Whisk the remaining ingredients together in a shallow dish until well combined. Add the chops, turning to coat them in the marinade. Cover and leave to marinade on the counter top for half an hour. Alternately, cover and chill in the refrigerator for up to 24 hours. Allow to come to room temperature prior to cooking.
- Preheat a skillet/griddle pan, electric grill, or BBQ grill until quite hot. Add the chops and cook for 5 to 6 minutes per side (skillet/griddle pan, BBQ) or for 5 to 6 minutes total (electric grill) until they are golden brown and cooked through. Sear the fat edge if desired.
- Remove to a warm plate, lightly tent with foil, and leave to rest for 5 minutes.
- Serve hot with your favorite sides.
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