Greek Pork Chops Recipe

When it comes to cooking pork chops at home, we usually keep it pretty simple. A quick sprinkle on both sides with pork seasoning, then into the oven or onto the grill. But after a while, this routine gets a bit (OK, very) boring. That’s where the wonderful world of marinades comes in. Not only does a marinade impart the pork with plenty of flavor, but it also  tenderizes the meat, ensuring that each bite is juicy and tender. These Greek pork chops get their bright, lemony flavor from a generous soak in a Mediterranean-inspired marinade of olive oil, citrus, spices and Greek oregano.

Greek Pork Chops Ingredients

• Pork loin chops: Pork chops are a tender, juicy cut of pork. This recipe calls for boneless pork loin chops, commonly called top loin chops. For even grilling, look for pork chops that are all 3/4-inch thick and weigh about 4 ounces each. Don’t confuse pork loin chops with pork loin. Although they come from the same cut of pork, pork loin refers to the long, thick and wide cut of pork commonly used for roasting. Pork chops are steaks cut from the pork loin.
• Olive oil and lemon juice: Olive oil and lemon juice serve as the base for the flavorful marinade. Use fresh-squeezed lemon juice for the best flavor, but bottled juice works just as well.
• Worcestershire sauce: Worcestershire sauce gives the marinade umami notes and balances out the zippy citrus.
• Spices: Salt, onion powder, garlic powder, pepper and ground mustard are added to the marinade to flavor the pork chops.
• Dried oregano: For the most authentic flavor, look for Greek oregano, which tastes more savory and earthy than Italian or Turkish oregano.
• Lemon wedges: Serve the grilled pork chops with fresh lemon wedges.

Directions

Step 1: Make the marinade

In a large bowl, whisk together the olive oil, lemon juice, Worcestershire sauce, salt, onion powder, garlic powder, pepper, ground mustard and dried oregano. Add the pork chops to the marinade and turn to coat them. Cover and refrigerate the pork for at least eight hours or overnight.

Editor’s Tip: You don’t want to marinate the pork chops longer than 24 hours, otherwise the acid from the lemon juice will start to break down the proteins of the meat. This will make them mushy once cooked. Even a few hours will impart flavor if you don’t have eight hours to marinate the chops.

Step 2: Grill the pork chops

Drain the pork and discard the marinade. Grill the chops, covered, over medium heat, or broil them 4 inches from the heat until a thermometer reads 145°F, about four to five minutes per side. Let them stand for five minutes before serving them. Serve the grilled pork with lemon wedges.

Allison Cebulla for Taste of Home

Greek Pork Chops Variations

• Stuff  them: For even more Greek flavor, stuff the pork chops before grilling them. To make a Greek stuffing, heat 2 tablespoons of olive oil over medium heat, then add 2 cups of fresh spinach and cook until it’s wilted. Add 2 teaspoons of minced garlic and saute it until it’s fragrant, about 30 seconds more. Remove the pan from the heat and stir in 1/2 teaspoon of salt and pepper. Let the spinach cool, then stir in 1/2 cup of crumbled feta cheese and 1/2 cup of sliced Kalamata olives. Use a sharp knife to cut a pocket in each pork chop. The pocket should go about 3/4 of the way through the chop. Gently stuff each pork chop with about 1/3 cup of the filling. Secure them with wooden toothpicks (soak the toothpicks in water first). Grill the chops as directed.
• Serve them with a sauce: For a little extra zhuzh, serve the pork chops with a tasty lemon-yogurt sauce or tzatziki sauce. You can also drizzle the grilled pork with a light and zippy homemade Greek dressing.

How to Store Greek Pork Chops

Store leftover grilled Greek pork chops in an airtight container in the refrigerator. Allow the pork chops to cool completely before storing them.

Can you freeze Greek pork chops?

To freeze cooked pork chops, wrap each pork chop individually in heavy-duty foil and package them in a freezer bag or other freezer-safe container. They’ll last up to three months. Allow the pork chops to thaw in the refrigerator overnight before reheating them.

You can also freeze uncooked, marinated pork chops in a freezer container. Thaw the pork chops in the refrigerator overnight, drain and discard the marinade, then grill them as directed.

How do you reheat Greek pork chops?

The best way to reheat Greek pork chops is in the oven. Preheat the oven to 350°. Place the pork chops in a glass baking dish and add about 1 tablespoon of water or broth per pork chop. Cover the dish tightly with foil and place it in the oven. The pork chops should take about 30 to 40 minutes to heat through.

Greek Pork Chops Tips

Allison Cebulla for Taste of Home

How do you keep pork chops juicy?

Marinating the pork chops overnight imparts flavor, adds moisture and tenderizes the meat. Dry pork chops are often the result of overcooking. An instant-read thermometer is an excellent tool for knowing when to remove the pork (or any meat) from the heat. A safe pork chop temperature is 145° for medium-rare chops (and rest assured that pink pork chops are safe to eat.)

What should you serve with Greek pork chops?

A giant Greek salad full of fresh sliced cucumber, briny olives and vine-ripened tomatoes would pair beautifully with these Greek pork chops. Other Greek-inspired side dish ideas include roasted Greek potatoes with feta cheese, Greek pasta salad or Greek orzo salad. Pick Mediterranean side dishes like grilled zucchini salad with Mediterranean dressing, spicy grilled eggplant, grilled panzanella salad or herb-roasted olives and tomatoes for delicious additions to the dinner table.