Grilled Greek Pork Chops Recipes

GRILLED GREEK PORK CHOPS

Steps:

• Place lemon juice, olive oil, garlic, black pepper and oregano in a plastic food storage bag and mix well.
• Use a sharp knife and make several small slits into the pork chops before adding them to the marinade mixture.
• Marinate for at least one hour, mixing occasionally. (Two hours is ideal at room temperature).
• Barbecue or grill in the usual manner, using the marinade to brush on while cooking.

GREEK PORK CHOPS

Steps:

• In a large bowl, mix first 9 ingredients. Add pork chops and turn to coat. Cover; refrigerate 8 hours or overnight., Drain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-5 minutes per side. Let stand 5 minutes before serving.Freeze option: Freeze chops with marinade in a freezer container. To use, thaw in refrigerator overnight. Drain pork, discarding marinade. Grill as directed.

ZESTY GRILLED CHOPS

Steps:

• In a large resealable plastic bag, combine first five ingredients; reserve 1/3 cup mixture for brushing over chops. Add pork chops to bag; seal bag and turn to coat. Refrigerate overnight., Drain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 6-8 minutes per side. Brush occasionally with reserved soy mixture during the last 5 minutes. Let stand 5 minutes before serving.

GREEK-STYLE GRILLED PORK CHOPS RECIPE

Steps:

• Gather the ingredients.
• Whisk together the oil, Worcestershire, lemon juice, garlic, oregano, salt and pepper in a medium bowl.
• Place the chops in a shallow pan or other nonreactive container. Pour the marinade over the chops. Cover refrigerate for at least 1 hour, preferably overnight.
• Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire. Remove the chops from the marinade (discard the marinade) and grill until the internal temperature reaches 145 F on a digital thermometer, turning half way through cooking, about 11 minutes total.
• Allow the chops to rest for 5 to 10 minutes before serving. If desired, give the chops a sprinkle of salt and a squeeze or two of lemon juice prior to serving. Tips and Variations:

GREEK-ALICIOUS GRILLED PORK CHOPS

Steps:

• Trim fat from chops and pierce each side with fork twice. Place in resealable bag.
• In small bowl, combine honey, lemon peel, lemon juice, oregano, oil, garlic salt and cayenne pepper. Pour over chops.
• Seal bag and turn to coat chops.
• Marinate in refrigerator for 4-24 hours, turning bag occasionally.
• Drain chops and discard marinade.
• For a Charcoal Grill: Place chops on grill rack over medium coals.
• Grill uncovered for 11-14 mins., turning once halfway through, until chops are slightly pink in center and juices run clear.
• For gas grill: Preheat grill on high, then reduce heat to medium.
• Place chops on rack over heat, cover, and grill as above.

GREEK-INSPIRED SEARED PORK CHOPS

Steps:

• Place pork chops between sheets of plastic wrap or parchment paper and pound to flatten to 1/2-inch thickness. Season both sides of the chops evenly with Greek seasoning.
• Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Place 2 chops in the hot skillet and sear for 2 minutes. Flip and cook until chops are no longer pink in the center, or to desired degree of doneness, 2 to 4 more minutes. Set aside and keep warm. Add 1 tablespoon oil to the skillet and repeat to cook remaining 2 chops.
• Add remaining 1 tablespoon oil to the skillet. Add tomatoes and sprinkle with salt and pepper. Cook, stirring occasionally, until tomatoes are slightly blistered and softened, about 3 minutes. Add olives and lemon juice and cook for 2 minutes.
• Serve tomato mixture over pork chops and sprinkle each serving with feta cheese and parsley.