Greek-inspired marinades of oregano and lemon pair perfectly with the flavors from charcoal grilling.
Grilling these over charcoal adds another layer of flavor, much more authentic to the Greek style! The secret to juicy pork is to be very precise about the temperature – there’s an exact temperature when pork becomes safe to eat, and that’s 145f. So, using an instant read meat thermometer can tell you exactly when the pork is ready, and you won’t have to cook it one minute longer than necessary! I use and recommend the Thermapen products (and you can use code JP10 to save!).
6 bone in pork chops 1/3 cup olive oil 1 teaspoon freshly cracked black pepper 6 cloves garlic, crushed 2 teaspoons kosher salt 1 lemon, juice and zest 1/4 cup fresh oregano leaves, roughly chopped
In a small bowl, combine all ingredient except pork chops.
Place pork chops into a non-reactive marinading bag or container, then pour the mixture over the top, distributing evenly over the pork chops. Massage mixture into chops to ensure they are all coated, then place into fridge for one hour.
Light a grill for medium heat cooking, about 300-350f. Charcoal gives the best flavor for this recipe.
Place the pork chops onto the grill, and cook for about 15-20 minutes total (depending on thickness), turning every 4-5 minutes to avoid burning. The pork chops are ready when they read 140-145f internal temperature on a meat thermometer.