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Well it finally happened, I got tired of beef! Crazy, right? It was time for something different, something really easy but still needed to have a lot of flavor. These Greek Pork Chops are all that and more. I created a simple marinade and let them hang out on the counter to come up to room temperature and voilà!
I thought about roasting some potatoes, but it is 115 degrees and my poor air conditioner is running around the clock right now. A simple Greek salad will make the perfect substitute, and won't heat up the house.
How to make Greek Pork Chops:
Mix the olive oil, oregano. rosemary, garlic, salt and pepper together in a bowl. Add the pork chops and flip them over to completely cover them in the marinade.
Cover the bowl with plastic wrap and set aside for up to two hours to come up to room temperature.
Alternate method: cover with plastic wrap and place in the refrigerator until ready to use. Allow pork chops to come to room temperature before cooking.
Heat a large skillet over medium-high heat. Add the pork chops and marinade.
Cook for 5 to 7 minutes (depending on thickness), then flip them over to cook the second side for an additional 5 to 7 minutes, until internal temperature reaches 140 degrees.
Remove pork chops from the pan and allow to rest for 5 minutes before serving. Drizzle with fresh lemon juice and sprinkle with fresh oregano if desired.
Tender, juicy and oh so flavorful!
Notes:
- Cooking times are approximate. Each stove cooks differently and the thickness of the pork chops will affect final cooking time.
- My pork chops are boneless. Bone-in chops will take a bit longer to cook.
My simple Greek Salad:
- A handful of grape tomatoes cut in half.
- 1/2 a cucumber cut into wedges.
- 1/4 red onion, thinly sliced
- Handful of olives (I only had black olives on hand, Kalmata would be better)
- 2 Tablespoons olive oil
- 1 teaspoon oregano
- Toss all ingredients together in a bowl. Serve on a bed of spinach leaves and top with Feta.
- 1/4 cup of crumbled goat cheese or Feta cheese.
Delicious side dish recipes:
- Greek Salad - the official one with Feta Dressing
- Greek Orange and Olive Salad
- Crispy Herb Roasted Potatoes
- Sauteed Zucchini and Carrots
Enjoy!!
Greek Pork Chops
Equipment
- Skillet
Ingredients
- 2 thick-cut pork chops
- 3 Tablespoons olive oil
- 1 ½ teaspoons dried oregano
- 1 teaspoon dried rosemary crushed
- 2 large cloves garlic minced
- ½ teaspoon Himalayan pink salt
- ½ teaspoon black pepper
- 1 Tablespoon lemon juice 1/2 a lemon
Instructions
- Mix the olive oil, oregano. rosemary, garlic, salt and pepper together in a bowl. Add the pork chops and flip them over to completely cover them in the marinade.
- Cover the bowl with plastic wrap and set aside for up to two hours to come up to room temperature.
Alternate method: cover with plastic wrap and place in the refrigerator until ready to use. Allow pork chops to come to room temperature before cooking. - Heat a large skillet over medium-high heat. Add the pork chops and marinade.
- Cook for 5 to 7 minutes (depending on thickness), then flip them over to cook the second side for an additional 5 to 7 minutes, until internal temperature reaches 140 degrees.
- Remove pork chops from the pan and allow to rest for 5 minutes before serving. Drizzle with fresh lemon juice and sprinkle with fresh oregano if desired.
Notes
- Cooking times are approximate. Each stove cooks differently and the thickness of the pork chops will affect final cooking time.
- My pork chops are boneless. Bone-in chops will take a bit longer to cook.
- A handful of grape tomatoes cut in half.
- 1/2 a cucumber cut into wedges.
- 1/4 red onion, thinly sliced
- Handful of olives (I only had black olives on hand, Kalmata would be better)
- 2 Tablespoons olive oil
- 1 teaspoon oregano
- Toss all ingredients together in a bowl. Serve on a bed of spinach leaves and top with 1/4 cup crumbled Feta or goat cheese.
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