from 1 vote
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!
recipe, style, lemon, grill, season, marinade, garlic, healthy, light, oregano, rosemary
thick-cut pork chops
Himalayan pink salt
1/2 a lemon
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.
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.
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.
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