Passion for Pork

Greek-style Grilled Pork Chops

Dan Clapson - Friday, August 21, 2015

greek pork chop recipe

As summer comes to a close, it’s very important to eat outside as much as humanly possible. Pork lends itself to the barbecue in so many ways, whether you are just using some slow temperature cooking for a pork shoulder, marinated pork tenderloin, pork kabobs and, of course, chops!

I’ve had a big hankering for Greek flavours lately, so I whipped up this easy, Greek-inspired marinade for some pork chops I had in my fridge earlier this week. The light and bright flavours in this marinate would go perfectly with some roast potatoes or fresh seafood. Those are clams with a pancetta sauce in the background in the picture above, but I’ll share that recipe next week!

What you’ll need…


1/2 cup freshly squeezed lemon juice

3 tablespoons olive oil

2 tablespoons grainy dijon mustard

1 tablespoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried mint

2 cloves garlic (microplaned or finely grated)

1 teaspoon sea salt

1/2 teaspoon ground black pepper

6 boneless pork chops


Combine all marinade ingredients in a medium bowl and whisk well.

Place pork chops in a shallow baking dish and pour marinade over top. Use hands to flip over chops once or twice, ensuring that marinade coats each piece evenly.

Cover and chill in refrigerator for at least 2 hours.

Remove from refrigerator and let meat return to room temperature before cooking on pre-heated barbecue to help meat cook through evenly.

Cook to desired internal temperature and serve.

Serves 4-5

Total prep and cook time…2 hours, 15 minutes