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Greek Pork Chops

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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!

Boneless, Greek Pork Chops served with a Greek salad and sprigs of fresh oregano

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.

Greek Pork Chops with a Greek side salad and fresh oregano sprigs

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.

Two boneless pork chops in a large glass bowl with Greek 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.

Two pork chops in a large skillet surrounded by 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.

Two pork chops cooked on one side

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.

Greek Pork Chops and a Greek salad on the side

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:

Enjoy!!

Boneless, Greek Pork Chops served with a Greek salad and sprigs of fresh oregano

Greek Pork Chops

These Greek Pork Chops are super easy to prepare any night of the week, are loaded with fresh flavors and guaranteed to impress!
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: American, Greek
Keyword: recipe, style, lemon, grill, season, marinade, garlic, healthy, light, oregano, rosemary
Prep Time: 5 minutes
Cook Time: 15 minutes
Marinating Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 2 Servings
Calories: 405kcal
Author: Lisa Johnson

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.
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 1/4 cup crumbled Feta or goat cheese.

Nutrition

Calories: 405kcal | Carbohydrates: 3g | Protein: 29g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 90mg | Sodium: 647mg | Potassium: 519mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg

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