Greek-Style Grilled Pork Chops Recipe

Greek-Style grilled pork chops with marinade on a white platter

The Spruce/Julia Hartbeck

Prep: 15 mins
Cook: 11 mins
Marinating Time: 60 mins
Total: 86 mins
Servings: 6 servings
Yield: 6 chops
Nutrition Facts (per serving)
511 Calories
35g Fat
6g Carbs
40g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 511
% Daily Value*
Total Fat 35g 45%
Saturated Fat 8g 40%
Cholesterol 132mg 44%
Sodium 896mg 39%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 2%
Total Sugars 3g
Protein 40g
Vitamin C 5mg 26%
Calcium 78mg 6%
Iron 3mg 16%
Potassium 753mg 16%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Greek-Style Grilled Pork Chops with Marinade/Tester Image
A Note From Our Recipe Tester


  • 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

  1. Gather the ingredients.

    ingredients to make Greek-style grilled pork chops with marinade

    The Spruce/Julia Hartbeck

  2. Whisk together the oil, Worcestershire, lemon juice, garlic, oregano, salt and pepper in a medium bowl.

    greek marinade in white bowl

    The Spruce/Julia Hartbeck

  3. 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. 

    pork chops in greek marnidade

    The Spruce/Julia Hartbeck

  4. 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.

    pork chops cooking on a charcoal grill

    The Spruce/Julia Hartbeck

  5. 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.

    grilled pork chops on a baking sheet

    The Spruce/Julia Hartbeck

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.

Recipe Tags: