Easiest Grilled Pork Chop Marinade Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
3
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Course
Main Course
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Cuisine
Mediterranean
Easiest Grilled Pork Chop Marinade Recipe
Description
The marinade combines Meyer or regular lemon juice and zest with extra virgin olive oil, pressed garlic, dried oregano, crushed rosemary, kosher salt, and black pepper to create a bright, fragrant bath for pork chops. The meat is marinated in a sealed bag or covered dish, refrigerated for a minimum of 2 hours, preferably overnight, to develop flavor and tenderness.
Grilling over medium-high heat cooks the chops undisturbed for 5-7 minutes per side until done, indicated by a meat thermometer reading 145°F. Resting under foil for 3-5 minutes completes the carryover cooking and redistributes juices for moist, flavorful meat. This method highlights citrus brightness combined with traditional herb notes.
The marinade and cook technique draws from pork souvlaki styles, enhancing pork flavor with simple, fresh ingredients. This recipe suits thick-cut bone-in or boneless pork chops for hearty meals with a Mediterranean herb character.
Resting after grilling helps ensure juiciness. Removing excess marinade and patting dry before cooking prevents flare-ups and promotes a good sear.
Ingredients
- 3-4 pork chops thick-cut, bone-in or boneless
- 3 Meyer lemon or 4 regular lemons
- ½ cup extra virgin olive oil
- 6 garlic pressed or minced, cloves
- 3 tablespoons oregano dried
- 1 tablespoon rosemary crushed between your fingers, dried
- 2 teaspoons kosher salt , divided
- 1 teaspoon black pepper freshly ground
Instructions
- Place the pork chops in a gallon plastic freezer bag or glass baking dish. Zest one lemon and add it to a small bowl. Juice the rest of the lemons and add to the bowl with the olive oil, garlic, oregano, rosemary, kosher salt, and black pepper. Pour the marinade over the pork in the baking dish and cover with plastic wrap or add to the plastic bag and seal tightly, removing as much air as possible.
- Refrigerate for 2 hours but preferably overnight, or up to as many days as the meat’s expiration date.
- When ready to cook, heat a grill to medium high heat. Remove the pork from the marinade and discard the marinade. Gently pat the meat with paper towels, ridding it of extra moisture but holding on to the herby garlicky bits if you can.
- Grill the pork undisturbed on one side for 5-7 minutes, then flip and cook for another 5 minutes or until the pork registers 145° F with a meat thermometer. Transfer to a platter, cover with foil, and rest for 3-5 minutes before slicing and serving.
Notes
- This marinade is based on traditional Pork Souvlaki flavors combined with grilling techniques that keep pork chops tender and juicy.
- Marinate pork chops for at least 2 hours, but overnight is ideal to fully develop flavors.
- Remove pork from marinade and pat dry before grilling to promote proper browning and reduce flare-ups.
- Use a meat thermometer to check for 145°F internal temperature for safe doneness and rest meat 3-5 minutes before slicing.
User Reviews
Overall Rating
5
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