Go Back
Greek grilled pork chops 10 1 of 1
Print

Greek Grilled Pork Chops

Greek grilled pork chops are crispy on the outside, juicy on the inside, with the classic Greek flavors of olive oil, lemon, garlic and oregano. Cooking over a two-zone fire gives these grilled pork chops a perfect caramelized exterior while keeping the interior moist. Only 6 ingredients!
Course Grilling
Cuisine Greek
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 -6 large pork chops
Calories 324kcal
Author Marsha Maxwell

Equipment

  • GORILLA GRIP Original Oversized Cutting Board, 3 Piece, BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Set of 3, Red, Blue, Lime Green
  • Cuisinart Electric Knife
  • Hamilton Beach Electric Indoor Searing Grill with Viewing Window and Removable Easy-to-Clean Nonstick Plate, 6-Serving, Extra-Large Drip Tray, Stainless Steel
  • "Lavatools PT12 Javelin Digital Instant Read Meat Thermometer for Kitchen, Food Cooking, Grill, BBQ, Smoker, Candy, Home Brewing, Coffee, and Oil Deep Frying "

Ingredients

  • 4-6 center cut bone-in pork loin chops or center cut bone-in rib chops 1 to 1 1/2 inches thick
  • 1/2 cup extra virgin olive oil preferably Greek
  • 1/2 cup Worcestershire sauce
  • Juice of 2 large lemons about 1/2 cup
  • 2 cloves garlic pressed
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Additional salt for sprinkling
  • Lemon wedges for garmish

Instructions

  • Whisk together all the ingredients except the pork chops in a medium bowl or large measuring cup. Place the pork chops in a gallon-size zipper bag, and pour on the marinade. Make sure all the chops are coated with marinade.
  • Place the bag in a bowl or food container, and marinate the chops for at least 2 hours or up to 24 hours. If marinating more than 2 hours, place the chops in the refrigerator. Remove the chops from the refrigerator 1-2 hours before grilling, so they can reach room temperature.
  • Set up a charcoal grill for a two-zone fire. Pile 90-100 charcoal briquets on one side of the grill.
  • Light the briquets, and let the fire burn for about 25 minutes, or until the briquets have mostly, but not completely, ashed over.
  • Place the grill grate on top of the fire, and clean if necessary with a grill brush. Using tongs, oil the grate with a paper towel that has been soaked in cooking oil.
  • Remove the pork chops from the marinade, and let the excess marinade drip away. Place the pork chops directly over the hot coals. Sear the pork chops for about 3 minutes on each side, or until they have charred slightly.
  • Move the pork chops over to the cooler side of the grill, to finish cooking over indirect heat. Place the chops so the bone side is toward the fire. Place the biggest chops closest to the coals.
  • Close the lid on the grill, and cook the chops over indirect heat until they reach an interior temperature of 145 degrees Fahrenheit, measured with a meat thermometer. Check the temperature every 5 minutes. It will probably take 10-15 minutes for the chops to reach 145 degrees.
  • Once the chops have reached the desired temperature, remove them from a grill. Place them on a tray and cover with foil. Let the chops rest for 10 minutes before serving.
  • Just before serving, sprinkle the chops with salt and drizzle with a squeeze of lemon juice.

Notes

Requires 2-24 hours marinating time.