|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||2%|
|Total Sugars 3g|
|Vitamin C 5mg||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A perfect traditional Greek pork chop, called brizola in Greece, is charred on the outside and juicy on the inside. This recipe delivers just that. The trick is in the marinade and in using bone-in chops. The bones help the chops retain their moisture during the cooking process.
If you don't like pork chops or just want to try another protein, the marinade also works very well with chicken. Follow the same steps and use the marinade for chicken thighs, breasts, or a variety of parts.
Once you grill your meat, add a side of fried potatoes and or a big Greek salad to finish the meal off. Do note that the recipe calls for the chops to be marinated for at least an hour (longer is better). Plan ahead. If you are grilling for dinner, you could make the marinade in the morning and let the chops soak up the tasty flavors all day long.
"Delicious! Marinate the pork overnight for maximum flavor. If you can't find pork at the thickness indicated, you can buy a 4-pound bone-in pork loin roast and cut the chops yourself. If the only bone-in chops you can find are thin, grill them for a shorter time; just be sure to use bone-in pork!" —Diana Andrews
1/2 cup extra-virgin olive oil
1/2 cup Worcestershire sauce
1/3 cup freshly squeezed lemon juice, more as needed
2 cloves garlic, minced
1 tablespoon dried oregano
1 1/2 teaspoons kosher salt, more to taste
1 teaspoon freshly ground black pepper
6 bone-in pork loin rib chops, 3/4-inch thick, about 4 pounds
Steps to Make It
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:
- Chops usually take about 5 to 6 minutes per side, but cooking times will vary. If you know your grill, you probably have a good feel for how long the chops must cook to turn out the way you like them, but keep in mind that pork cooks more quickly than beef and is very easy to overcook. This could turn your culinary masterpiece into a chewy, dried-out mess. If you're unsure, err on the side of less time, not more.
- Alternatively, you can sear the chops first, then finish them off in the oven. Either way, a thermometer inserted into the thickest part of the chop should read no less than 145 F.
- Allowing the chops to rest for a bit before cutting helps them retain moisture. Remember, they're still cooking internally even after they're removed from the heat source. If you cut too soon and the juices escape; this will result in dry meat as well.
- Red wine vinegar can be used in place of the Worcestershire if you prefer a somewhat milder marinade.
- Some traditional recipes call for 1 chopped red onion in the marinade as well.