Greek-style pork chops are one of the easiest weeknight wins in the entire Mediterranean playbook, and one of the recipes we cook on repeat at home. A quick marinade in olive oil, lemon, garlic, and oregano transforms basic bone-in chops into something genuinely memorable. The marinade does most of the work, 30 minutes is enough, and the actual cooking takes less than 10 minutes total.
Ingredients
- 4 bone-in pork chops (1-inch thick, about 8 oz each)
- ⅓ cup Kofinas Mediterranean Herb Infused Olive Oil
- Juice and zest of 2 lemons
- 4 garlic cloves, minced
- 2 tablespoons fresh oregano (or 2 teaspoons dried)
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Lemon wedges
- Crumbled feta
- Chopped fresh parsley
- 1 tablespoon Kofinas Extra Virgin Olive Oil for finishing
Serves 4.
How to Make It
- Marinate the pork chops. Whisk together the Mediterranean herb olive oil, lemon juice, lemon zest, garlic, oregano, Dijon, salt, and pepper in a shallow dish or zip-top bag. Add the pork chops and turn to coat. Marinate at room temperature for 30 minutes (or up to 4 hours in the fridge).
- Heat a large cast iron skillet or grill pan over medium-high heat until very hot. Add a tablespoon of olive oil to the pan.
- Sear the chops. Remove the pork from the marinade, letting excess drip off (don't scrape. Leave some clinging). Place in the hot pan and sear for 3-4 minutes without moving them, until a deep golden crust forms.
- Flip and finish. Turn the chops and cook for another 3-4 minutes, or until an instant-read thermometer reads 140-145°F at the thickest point. Remove from heat and tent loosely with foil.
- Rest. Let the chops rest for 5 minutes before serving. They'll continue cooking to about 150°F internally. Perfectly juicy.
- Serve. Plate the chops with a generous squeeze of lemon, a sprinkle of feta, a handful of parsley, and a final drizzle of Kofinas EVOO over the top.
Tips for Tender Greek Pork Chops
Use bone-in chops. Bone-in pork stays juicier than boneless and develops better flavor as it cooks. A 1-inch thickness is ideal. Thinner chops overcook before they brown.
Don't skip the rest. Five minutes of resting time is the difference between juicy and dry. The internal temperature also rises 5-10°F during the rest, so pull the chops at 140-145°F.
Sear in cast iron if possible. Cast iron holds heat better than other pans and gives you a deeper, more even crust. A grill pan or stainless steel skillet also works.
Don't marinate longer than 4 hours. Pork is more delicate than lamb or beef. Too much time in an acidic marinade can break down the meat and make the texture mushy.
Save the marinade as a sauce. Bring leftover marinade to a boil for 2 minutes to make it safe to use, then drizzle over the chops as a finishing sauce.
Weeknight Pork Chops, Greek Style
This recipe proves that a 30-minute marinade and a good olive oil can turn a basic protein into something special. Our Mediterranean Herb Infused Olive Oil is the secret. It builds in oregano, rosemary, basil, and thyme without measuring four separate jars. Finish with a drizzle of our Extra Virgin Olive Oil from Crete and a squeeze of fresh lemon for a meal that feels effortless and tastes restaurant-grade. A drizzle of Garlic Mediterranean Infused Olive Oil over the finished chops adds an extra layer of warmth. Browse our EVOO collection for everyday cooking and finishing oils.
Frequently Asked Questions
What temperature should pork chops be cooked to?
The USDA recommends an internal temperature of 145°F with a 3-minute rest. Pull the chops from the heat at 140-145°F. They'll continue cooking to 145-150°F while resting. Anything over 155°F will be dry and tough.
How long should I marinate Greek pork chops?
30 minutes minimum, 4 hours maximum. The lemon juice's acidity penetrates pork quickly. Marinating longer than 4 hours can cause the meat to become mealy or mushy.
Can I cook these in the oven instead?
Yes. Preheat the oven to 425°F. Sear the chops in an oven-safe skillet for 2 minutes per side, then transfer to the oven for 6-8 minutes until they reach 140-145°F internally.
What sides go well with Greek pork chops?
Lemon-roasted potatoes, Greek salad, tzatziki, sautéed spinach with garlic, or grilled vegetables. For something starchier, try orzo with feta and herbs, or a simple rice pilaf.
Can I use boneless pork chops instead?
Yes, but reduce the cooking time to 2-3 minutes per side. Boneless chops cook faster and dry out more easily. Look for chops at least ¾-inch thick to give you a margin for error.
