- 2 tablespoons olive oil
- 4 teaspoons lemon juice
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1/2 teaspoon ground mustard
- 4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
- In a large resealable plastic bag, mix first nine ingredients. Add pork chops; seal bag and turn to coat. 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 resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain pork, discarding marinade. Grill as directed. Yield: 4 servings.
Reviews forGreek Pork Chops
"fast and yummy"
"easy and flavorful, just have to remember to do the marinating."
"Excellent Greek inspired recipe. I had 5 chops- 1/2 inch bone in pork chops. My Husband does not eat onion so I used 2 Tsp. of garlic powder instead of one tsp. each of onion and garlic powder . I cut the pepper down to 1/8 tsp to suit my Family's tastes and omitted the mustard powder as I did not have it on hand. Wonderfully moist and flavorful. A keeper recipe."
"These pork chops came out absolutely heavenly. They were full of beautiful flavor. I don't believe the recipe makes enough marinade and I had doubled it right off the start. I think that would have been fine for 4 pork chops, but I was making something like 8 chops, so I had to quadruple the marinade recipe. Other than that easy fix, so delicious!"
"Delicious great taste. I use the leftover for a salad or tacos"
"quick to make up the night before and sit in the fridge all day and so tasty."
"Although it tasted different than I expected, it was good, and I will make it again."
"I mixed up all the ingredients exactly as recipe states except that I only had 1 ½ lbs of pork tenderloin pieces cut 1 " thick. I pushed them down into a ziplock bag with the marinade in it and was not able to grill the meat until 2 days later. It was EXCELLENT. Hubby loved it and said "if you want to fix this every night it's ok with me". I would next time cut the salt back to maybe ¾ of a teaspoon (instead of 1 t) and I would cut the lemon back to 3 teaspoons (instead of 4). Maybe because I marinated it longer than stated it was just a tad too much lemon and salt. I WILL DEFINETLY make this again and I will let it marinate for 2 days as well. Thanks for the recipe TH"
"Yes, it tastes like steak!!! It's a keeper!"