Grilled Greek Pork Chops Food

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.

FAVORITE GRILLED PORK CHOPS

Steps:

• In a large bowl, combine the first eight ingredients. Add pork chops; turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Grill pork chops, covered, over medium heat for 10-15 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

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.

BEST GRILLED PORK CHOPS

Steps:

• Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
• Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

GREEK PORK CHOP MARINADE

Steps:

• Place the pork chops in a large ziplock bag. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, pepper, rosemary, oregano, and garlic.
• Pour the marinade over the pork chops and seal the bag, squeezing out all the air.
• Move the pork chops around in the marinade until they are all evenly coated.
• Refrigerate and let them marinate for at least 30 minutes and up to 4 hours (see note).
• You can freeze the pork chops in the marinade immediately and let them marinate as they defrost, or marinate and cook them immediately.
• Either grill the pork chops for 4-8 minutes per side over medium heat (about 400F), pan fry for 4-8 minutes per side over medium heat, or bake at 400 degrees F for 20-30 minutes, or until an internal temperature of 145 degrees F has been reached.
• Let the pork chops rest, tented with foil, for 5 minutes before serving.

GRILLED GREEK YOGURT MARINATED PORK CHOPS

Steps:

• In a small bowl thoroughly mix the yogurt, garlic, lemon juice, spice blend, and olive oil for the marinade.
• Place pork chops in a large food-safe zip-top bag, pour marinade over the top, squeeze the bag carefully to release any air and zip closed. Shake and gently massage the bag to distribute the marinade. Let pork chops marinate for at least 2 hours in the refrigerator, turning and massaging the bag occasionally.
• Preheat the grill to medium. Remove pork chops from the bag and discard the marinade. Place chops on the grill and cook until chop release from grates, about 5 minutes (depending on the thickness of the chop).
• Flip and cook on the other side for another 5 minutes. Check for doneness with a meat thermometer, the internal temperature should be 145 degrees. Remove pork chops from the grill, tent them with foil and allow the chops to rest for 5 minutes.
• To serve, add a sprinkle of oregano and a drizzle of fresh lemon juice. Enjoy!

GREEK GRILLED PORK CHOPS

Steps:

• Whisk together all the ingredients except the pork chops in a medium bowl or large measuring cup. Place the pork chops in a gallon-size zipper bag, and pour on the marinade. Make sure all the chops are coated with marinade.
• Place the bag in a bowl or food container, and marinate the chops for at least 2 hours or up to 24 hours. If marinating more than 2 hours, place the chops in the refrigerator. Remove the chops from the refrigerator 1-2 hours before grilling, so they can reach room temperature.
• Set up a charcoal grill for a two-zone fire. Pile 90-100 charcoal briquets on one side of the grill.
• Light the briquets, and let the fire burn for about 25 minutes, or until the briquets have mostly, but not completely, ashed over.
• Place the grill grate on top of the fire, and clean if necessary with a grill brush. Using tongs, oil the grate with a paper towel that has been soaked in cooking oil.
• Remove the pork chops from the marinade, and let the excess marinade drip away. Place the pork chops directly over the hot coals. Sear the pork chops for about 3 minutes on each side, or until they have charred slightly.
• Move the pork chops over to the cooler side of the grill, to finish cooking over indirect heat. Place the chops so the bone side is toward the fire. Place the biggest chops closest to the coals.
• Close the lid on the grill, and cook the chops over indirect heat until they reach an interior temperature of 145 degrees Fahrenheit, measured with a meat thermometer. Check the temperature every 5 minutes. It will probably take 10-15 minutes for the chops to reach 145 degrees.
• Once the chops have reached the desired temperature, remove them from a grill. Place them on a tray and cover with foil. Let the chops rest for 10 minutes before serving.
• Just before serving, sprinkle the chops with salt and drizzle with a squeeze of lemon juice.

BAKED PORK CHOPS GREEK-STYLE

Steps:

• Preheat oven to 230°C / 446°F.
• Cut potatoes into thin wedges and place in a baking dish or pan.
• Beat the pork chops using a meat pounder to tenderize them. You can also use the bottom of a big mug to do this if you don't own a meat pounder. Carefully though, making sure you won't hit the bone with it and break it.
• Place the pork Chops in the pan as well.
• Drizzle the olive oil over the meat and potatoes and squeeze the half lemon all over as well.
• Sprinkle the marjoram and thyme all over, and season with kosher salt and freshly ground pepper.
• Cut the garlic cloves in half and toss in the pan here and there.
• Add just enough water to cover the bottom of the pan completely.
• Bake for 20 minutes and then flip the pork chops and bake for another 15-20 minutes more until nicely browned on top. NOTE: You may also use an instat-read thermometer and bake the pork chops until the internal temperature reads 62°C / 145°F.
• Serve with a Greek salad, a Whipped Feta Dip, or some Tzatziki as a side dish.

GREEK PORK CHOPS

Steps:

• In a small bowl combine tomato and salad dressing, set aside.
• Trim fat from meat.
• Rub lemon-pepper seasoning on both sides of chops.
• For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until juices run clear, turning once halfway through grilling.
• Transfer chops to serving plates.
• Top each chop with some feta cheese and some of the tomato mixture.
• If desired, sprinkle with snipped oregano.

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-INSPIRED PORK CHOPS

Steps:

• Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add garlic and cook for 1 minute. Add spinach, sun-dried tomatoes, salt, 1/2 teaspoon black pepper, and thyme. Cook until combined, about 2 minutes. Transfer mixture to a medium bowl and add cream cheese and feta cheese. Stir to combine and set aside.
• Pound each pork chop with the smooth side of a meat mallet until thin. Place 1/4 of the spinach mixture on each chop, fold in half, and secure with a toothpick. Season the outside of each chop with black pepper.
• Combine chicken broth, lemon juice, zest, and Dijon mustard in a small bowl.
• Heat remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. Add the pork and cook until golden and no longer pink in the centers, about 5 minutes per side. Transfer to a side dish and tent with foil to keep warm.
• Add the chicken broth mixture to the skillet. Scrape up the bottom of the pan and cook over medium-high heat until reduced by half, about 8 minutes. Spoon some sauce over the pork before serving.