Wednesday, August 14, 2013
Greek Marinated Pork Chops with Lemon & Oregano
From roasts and chops to tenderloins and ribs, pork must be one of the most versatile and popular cuts of meat available to cooks everywhere. Nutritious, delicious and easy to prepare, lean pork is also a healthy choice of meat, and a good source of protein, vitamins and minerals. One of my favourite ways to marinate pork chops this summer is to use a Greek-style marinade of olive oil, lemon juice, lemon zest, red wine vinegar, garlic, black pepper and generous lashings of dried Greek oregano. When serving a large group, I prefer to buy a crown rack of pork, centre-cut bone-in and hand sliced to 1-inch thick chops. Bathed in a fragrant Greek marinade for a few hours and grilled over medium-high heat until the meat is just done, these pork chops are fabulous served with a big bowl of creamy tzatziki and finger bowl, for those who love to pick up the bones and devour every last morsel. Nóstimos!
Grilled Greek Marinated Pork Chops with Lemon & Oregano
8 centre-cut pork chops, bone in
Lemon wedges and fresh oregano or thyme, for garnish
1/2 cup olive oil
1/2 cup fresh squeezed lemon juice
4 tsp red wine vinegar
2 tsp lemon zest
4 tsp dried Greek oregano
4 tsp minced garlic
1 tsp fresh ground black pepper, or to taste
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Greek oregano, garlic, and black pepper. Place the pork chops and marinade in large resealable plastic bag or flat glass dish, and allow to marinate, covered, in the refrigerator for 4-8 hours, turning a few times if possible. To cook, remove the pork from the refrigerator and allow to come to room temperature while the grill heats up. Grill the pork chops over medium-high heat until cooked through, about 10-12 minutes per side, or to your desired level of doneness. To serve, place the pork chops on a large platter and garnish with sliced lemon, fresh thyme or oregano, and a big bowl of tzatziki. Enjoy!