Mediterranean Grilled Pork Chops with Tomato Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
4 servings
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Calories
340 kcal
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Course
Main Course
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Cuisine
American
Mediterranean Grilled Pork Chops with Tomato Salad
Description
The pork chops are brushed with canola oil and coated with a flavorful dry rub and dried oregano, then grilled over medium-high heat to develop grill marks and retain juiciness. Cooking time is adjusted based on chop thickness to achieve a slight pink center and an internal temperature around 140°F, ensuring tenderness. Resting the meats allows juices to redistribute.
The tomato salad features quartered tomatoes mixed with fresh chopped flat-leaf parsley, thinly sliced red onions, capers, garlic, olive oil, lemon juice, salt, and black pepper. This creates a vibrant, bright salad that adds freshness and a sweet-acidic counterpoint to the pork. Crumbled feta adds creaminess and saltiness.
Serving the grilled pork chops topped with this Mediterranean salad complements the flavors and textures well, making for a meal with contrast between smoky meat and fresh vegetables. Bone-in or boneless pork chops both work, though cooking time may vary. The dish is suitable for outdoor grilling season or home cooks looking to add fresh salad to grilled meats.
Ingredients
- 4 pork chops boneless, 6-ounce
- 1 tablespoon canola oil
- 1-2 tablespoons pork seasoning dry rub
- 1 teaspoon oregano dried
For the Tomato Salad
- 1 pound tomato cut in half, and then quartered (about 3 cups, medium size
- 1 cup flat-leaf parsley roughly chopped, fresh, Italian, leaves
- ⅓ cup red onion sliced
- ¼ cup capers
- 1 clove garlic , pressed or minced
- 2 tablespoons extra virgin olive oil
- ½ lemon
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ½ cup feta cheese
Instructions
- Prepare the grill and clean grill grates for cooking over medium-high heat or about 350°F to 450°F.
- Pat the pork chops dry with a paper towel and brush both sides evenly with olive oil. Generously season the pork chops with the dry rub and sprinkle the oregano evenly on each chop, patting into the meat on both sides. Rest for 5-10 minutes as the grill heats.
- Meanwhile, prepare the tomato salad so the flavors can meld while the pork chops cook. Get the tomato salad recipe instructions here.
- Grill the pork chops over direct heat, with the lid closed, until the pork chops are well-marked, for 8-12 minutes total, turning once. For juicy pork chops, the chops should still be barely pink in the middle and 140°F. Rest the chops for 5 minutes for the juices to set into the meat before cutting.
- Serve the pork chops topped with the tomato salad and add chunks of feta cheese if desired.
Notes
- Boneless or bone-in pork chops can be used; thinner chops require shorter cooking times (3-5 minutes total).
- Ensure grill grates are clean and preheated to medium-high heat for proper searing and grill marks.
- Allow pork chops to rest for 5 minutes after grilling to keep juices locked in.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 90mg | 30% |
| Sodium | 673mg | 28% |
| Potassium | 890mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2225IU | 45% |
| Vitamin C | 44.3mg | 49% |
| Calcium | 52mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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