A perfect traditional Greek pork chop — called brizola in Greece — is crunchy on the outside and juicy on the inside. This recipe delivers. The trick is in the marinade and in using bone-in chops. The bones help the chops retain their moisture during the cooking process.
My family really enjoys this recipe for grilled pork chops, and the marinade also works very well with chicken. Add a side of fried potatoes to finish the meal off.
- 4 - 6 pork loin rib chops (about 3/4-inch thick, be sure to get chops that are at least this thick so they won't cook too quickly and dry out.)
- 1/2 cup olive oil (extra virgin)
- 1/2 cup Worcestershire sauce (white wine)
- 2 large lemons (juice of)
- 2 cloves garlic (minced)
- 1 tablespoon oregano (dried)
- To Taste: salt
- Whisk the marinade ingredients in a bowl: olive oil, Worcestershire sauce, lemon juice, garlic, oregano, salt and pepper.
- Place the chops in a shallow pan or other non-reactive container. Pour the marinade over the chops. Cover with plastic wrap and chill for at least one hour. Longer is better.
- Grill over medium-high heat until the chops reach your desired degree of doneness.
- Allow the chops to rest for 5 to 10 minutes before cutting into them.
- Give the chops a sprinkle of coarse salt and a squeeze or two of lemon juice prior to serving.
Tips and Variations:
- Red wine vinegar can be used in place of the Worcestershire if you prefer a somewhat milder marinade.
- Some traditional recipes call for one chopped red onion in the marinade as well.
- Chops usually take about 6 to 7 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 their 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.