Friday, May 31, 2013

Greek-Seasoned Grilled Pork Chops Recipe with Lemon and Oregano

Greek-Seasoned  Grilled Pork Chops Recipe with Lemon and Oregano
Greek Seasoned Grilled Pork Chops with Lemon and Oregano, served with Spicy Mexican Slaw!

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and I first made these Greek-Seasoned Grilled Pork Chops in 2009, when my old house was in the middle of house renovations, the grill was in the neighbor's garage, and I was anxious to grill.  Fast forward nearly four years and I'm living in a new house with a natural gas grill on the deck, and I still love this recipe!  When my grill was packed away I cooked these on a stove-top grill pan, which is a great option if you don't have an outside grill.)

All year I wait for grilling season, so I'm trying to be patient about the fact that it's June and my grill is still packed away in the neighbor's garage, where it's been for quite a while! I guess not having a grill is making me think about things I'd like to be grilling, and the thought of grilled pork chops with a marinade similar to Souvlaki popped into my head last week. Luckily I have a stove-top grill pan, as well as a George Foreman grill, and I've now tried this recipe using both of those. If you like Souvlaki but want an easier version, you'll love these pork chops.

Whisk together olive oil, lemon juice, red wine vinegar, lemon zest, Greek oregano, garlic, and black pepper in a bowl.

I used boneless pork sirloin chops which were pretty lean, and then trimmed off as much fat as I could. (If you're a South Beach dieter, the guidelines say less than 10% fat.) Then I put the pork chops in a large Ziploc bag, poured in the marinade, and let them marinate about 4 hours. (I've been getting scolded for marinating in Ziploc bags, but I think they really are the best way to marinate things like this so you can turn them over during the marinating time. And not that I think I have to defend my marinating habits, but these bags are sturdy enough to be used quite a few times, and they're easy to wash and re-use.)

The pork chops in the photo were cooked with my favorite Calphalon stove-top grill pan. This pan was a bit of an investment, but I also have a great cast-iron grill pan I got at Sears for $12.00 and there are definitely some bargains on grill pans at Amazon.com, so shop around if you don't have a grill but would like to be able to try grilled foods.

Here's the pork chops grilling away, just about ready to be turned to make those criss-cross grill marks I love so much!


Greek-Seasoned Grilled Pork Chops with Lemon and Oregano
(Makes 4 pork chops, recipe adapted slightly from marinade for Kalyn's Souvlaki.)

Ingredients:
4 boneless pork sirloin chops (my pork weighed 1 1/2 pounds before trimming)

Marinade Ingredients:
1/4 cup olive oil
1/4 cup fresh squeezed lemon juice
2 tsp. red wine vinegar
1 tsp. fresh lemon zest (or use 1/2 tsp. dried lemon peel)
2 tsp. dried Greek oregano (You can also use 2 T minced fresh Greek oregano, but I often use dried herbs in a marinade like this.)
2 tsp. minced fresh garlic (or use 1 tsp. dried granulated garlic)
fresh ground black pepper to taste (I used about 1/2 tsp.)

Instructions:
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Greek oregano, garlic, and black pepper. Trim all visible fat from pork chops and place in large Ziploc bag or flat glass dish. Pour marinade over pork chops and marinate in refrigerator for 4-8 hours, turning a few times if you're home.

To cook, remove pork chops from refrigerator and let come to room temperature while you pre-heat gas or charcoal grill or George Foreman grill, or stove-top grill pan. (Preheat outdoor grills about 10 minutes. George Foreman grill or stove-top grill pan only needs to be preheated 4-5 minutes.)

For criss-cross grill marks, place pork chops on a diagonal to the grill grids, rotating 45 degrees when the first set of grill marks start to show. (I usually rotate after about 3 minutes on an outdoor grill, and maybe a little sooner on the George Foreman grill or stove-top grill pan. Whatever cooking method you're using, the best way to tell when to rotate things on the grill is to lift a corner of the food and check the grill marks.)

Pork chops will take about 10-12 minutes to get done on an outdoor grill or stove-top grill pan, and about 5-6 minutes on a George Foreman grill which cooks both sides at once. Pork chops are done when they feel firm (but not hard) to the touch and look slightly browned. Serve hot.

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South Beach Suggestions:
Lean pork chops like this with less than 10% total fat are a good choice for any phase of the South Beach Diet or any other type of low-glycemic eating plan. The pork chops in the photo are being served with Spicy Mexican Slaw with Lime and Cilantro, a recipe I never get tired of. For phase 2 or 3 you could add something like Georgette's Really Lemony Greek Pilafi for a perfect Greek side dish.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

Greek-Seasoned  Grilled Pork Chops Recipe with Lemon and Oregano found on KalynsKitchen.com

More Grilled Pork Chops to Try:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Grilled Pork Chops with Soy Sauce, Cumin, Lime, and Oregano from Kalyn's Kitchen
Grilled Pork Chops with Lemon, Garlic, and Sage from Kalyn's Kitchen
Grilled Pork Chops with Nectarine-Onion Salsa from The Bitten Word
Honey Mustard Grilled Pork Chops from Sass and Veracity
Grilled Teriyaki Pork Chops from Use Real Butter
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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32 comments:

Pam said...

Looks good! When will you be able to get your grill going again?

wosnes said...

I don't have a grill. When you posted the recipe for the Greek Souvlaki, I used pork chops that weren't as thick as the ones you mentioned, then pan-seared and roasted them for a few minutes. Absolutely wonderful.

Sally

Joanne said...

I love pork chops on the George Foreman. They come out juicy and tender every time! The lemon with oregano here sounds like a great combination.

RecipeGirl said...

I'm in the midst of putting together my summer-recipe-binder, from which I will choose great things to make for family & friends all summer long. This is being added since I can never figure out a way to make good grilled chops! (I use zips too... they're best for the reasons you mentioned!)

I'm also checking out the Spicy Mexican Slaw!

Kalyn said...

Pam, I could ask the contractors to put my grill on the deck, but it's not done and I know it would be in the way so I'm trying to be patient. I'm guessing 3 more weeks.

Wosnes, very innovative, glad to hear there are non-grill options.

Joanne, I admit I haven't been much of a George Foreman fan, but these came out great in it!

RG, these are great, and the Spicy Mexican Slaw is a complete keeper!

Sophie said...

Lovely dinner! I love your flavour combinations! yum Yum Yum!
I just discovered your beauty of a blog!! I am a fan!
Many greetings from rainy Brussels, Belgium!

Maris said...

I need a grill!! Or at least a grill pan! At this point, I'll settle :)

Pearl said...

looks fantastic!

We Are Not Martha said...

The pork chops look fabulous, but that Spicy Mexican Slaw looks out of this world!! By dad loves cole slaw and all things spicy, so I'm definitely going be making this for him, maybe for Father's Day!

Sues

SaysPhoebe said...

Looks wonderful. Another great recipe!

I've been grilling outside a lot lately, but I do love my Calphalon grill pan! It cooks well and I love the clean-up!

Since there's just two of us, I usually marinate with my Food Saver marinade container. It really speeds the process on those days when I don't allow enough time!

Oh, and my husband laughs at me everytime I wash a zip-lock bag. I say, let him laugh! There's no reason why you can't reuse them over and over!

Susan from Food Blogga said...

I love my grill pan too and use it all the time. The combo of lemon and oregano sounds wonderful, Kalyn.

Cookin' Canuck said...

Great flavors, Kalyn! This would be delicious with lamb chops, too. I agree with you about using the ziploc bags to marinate in, as long as you're willing to wash and re-use.

Amy Green said...

These pork chops look great. We have the same Caphalon grill pan and we love it for everything but we've yet to master the pork chop. I think we keep over-cooking them. Any thoughts? Yours look great and I'd love to be able to do the same.

Kalyn said...

Sophie, how fun to get a commenter from Brussels! It's cold and rainy in Utah today too!

Maris, go to Sears and look for that $12 one I got (which is probably a bit more expensive now.) It's a great piece of cooking equipment especially for the price.

Pearl, thanks.

We Are Not Martha: My dad loves that Spicy Mexican Slaw!

Says Phoebe: I still haven't tried marinating with the FoodSaver! Not sure why not. I do love that machine!

Susan, thanks. What would we do without our grill pans!

Cookin' Canuck, agreed! I just wish I had some lamb chops to try it with!

Amy, it is a great pan. The pork chops do cook pretty quickly. I keep the heat at medium or even a bit lower after the pan heats up. Also, are you marinating your pork chops? I think that keeps them much more moist when they're cooked in that type of pan. Let me know if any of those ideas help.

Erin B said...

oh yum! I am having guests at our cottage this weekend and was going to grill a pork tenderloin. Now I have a yummy new marinade. I think I'll serve your fantastic tzatziki with this!

Kalyn said...

Erin, this would be great with Tzatziki! Hope you like it.

the ungourmet said...

Everything looks great! I love grilling, it add so much flavor!

I really love this slaw as well. What great flavor combo!

Stacor said...

Kalyn, I read your blog because I found the Cafe Rio dressing on it and I enjoy your recipes. I am Greek (my parents came from Greece) and this recipe looks wonderful! Opah!

Kalyn said...

Ungourmet, no doubt that this spicy coleslaw is one of my favorite recipes ever. I've taken it to lots of parties and it's always been a hit!

Stacor, thanks for giving the pork chops the Greek stamp of approval! I can tell this is something I'm going to cook over and over.

haleysuzanne said...

Great recipe! It looks tangy and flavorful. I've been jonesing for some pork lately, and this will be a great way to enjoy it. Thanks!

Marvin -The Hollow Hound said...

Kalyn - Thank you so much for this recipe, I was reading about Lemon Marinaded Pork chops in a Sunday Newsper supplement, but there was no actual recipe. I googled and there was your recipe on your blog!

I will try this tomorrow now I have all the ingredients to hand.

Apologies I am signed in as my dog, as I write a dog blog for him, but I am quite the sane one really!! Just in case you deleted my comment after reading my google login name ;0D

I live in Scotland by the way!

Jeannie ;0D

Kalyn said...

HaleySuzanne, I think you would like this one, really full of flavor.

Jeanne, how fun to get a comment from someone in Scotland; that's on my list of "must visit" places!

Amanda said...

I'm definitely going to try this, but I have to ask, why have you been getting scolded for using Ziploc bags for marinating?? I always do that. In fact, I place the meat in the marinade in the bag and freeze it for later use. What's wrong with that?

Kalyn said...

Amanda, some people are just opposed to the use of plastic bags period, because they feel it's wasteful when the meat could be marinated in a glass dish. I wash out my plastic bags a few times before I discard them, and then I recycyle them, so I'm not feeling too guilty! (Of course, I live in the desert where washing the glass or plastic uses precious water, but that's a whole different discussion!)

Amanda said...

Kayln - I used your marinade on pork steaks the other night and they were wonderful. Made a whole Greek menu :) Thank you! http://www.amandascookin.com/2009/09/greek-marinated-pork-tomato-fritters.html

William Rose said...

This looks mouth-wateringly good! I think I'll give it a go at the weekend. Thanks for sharing! :)

Emily K said...

These look delicious. The recipe sounds easy too. I do have one question though. I have been looking for a good red wine vinegar as well as a good balsamic vinegar. Do you have any suggestions? I don't mind spending the extra money if they are quality products. Thanks in advance.

Kalyn Denny said...

Emily I don't think I've ever paid any attention to different brand of red wine vinegar, but I'd say pick a brand that you have enjoyed in other types of vinegar and it's probably a good one.

gfe--gluten free easily said...

This recipe would be a hit at my house! I'm always looking for new pork chop recipes. Thanks, Kalyn!

Shirley

Kalyn Denny said...

Shirley, so glad you like it!

Karen Hairston said...

I made these Greek-seasoned Grilled Pork Chops this evening. I let them marinate all day, and put them on my contact grill (not a George Foreman brand). They were great! I love the flavors in the marinade, so I cooked the remainder down in a small skillet, and poured it over the chops. Fantastic! I will definitely make them again!

Kalyn Denny said...

Karen, so glad yu enjoyed the pork chops.

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