This quick and easy grilled pork chop marinade with the Greek-inspired flavors of lemon, garlic, oregano, and rosemary adds tangy flavor and tenderizes bone-in or boneless pork chops.
If my husband had his druthers, we’d be eating bone-in pork chops every single night of the week. Next to a ribeye steak, it’s his favorite protein.
And when they’re marinated in this quick and flavorful marinade recipe, who could blame him? Not me. I’m just happy to follow his lead on this grilling ride.
This pork chop marinade makes tender, juicy, and delicious grilled pork chops every time. Even if you don’t have a grill it’s the one to use.
The Mediterranean-flavored pork chop marinade consists of olive oil, lemon juice, garlic, dried oregano, and rosemary, and it takes mere minutes to make.
Heidi’s Tips for Recipe Success
- Good marinades require three things: acid, oil, and flavorings. For this marinade, the acid comes lemon juice and zest. The oil is a good quality olive oil, with dried oregano, rosemary and garlic, and freshly ground black pepper rounding out the flavor builders. Kosher salt is a classic tenderizer and keeps the meat juicy.
- Never marinate meat in a metal container. The metal can react with the acid, so always use glass (or take the easy route and place both the pork chops and marinade in a freezer bag). And ALWAYS marinate in the refrigerator.
- Marinate pork chops for up to two hours in the fridge, or let it sit for 2-3 days before grilling because the longer it sits, the better the flavor gets.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Lemon — I like Meyer lemons best because they’re extra juicy and a little sweeter than regular lemons. Use the zest of one lemon and the juice of three for this recipe.
- Extra virgin olive oil — The fruity flavor of the olive oil makes it the perfect paring for the lemon juice.
- Garlic — Choose plump cloves to infuse the best flavor.
- Dried oregano — Dried oregano imparts more flavor for half the amount of fresh herbs. If using fresh, chop it or smash it and double the amount.
- Dried rosemary — Same philosophy as dried oregano. Before adding, crush dried or fresh rosemary between your fingers to release its oils for more flavor.
- Kosher salt — The salt tenderizes the pork, so don’t skimp.
- Freshly ground black pepper — Sub crushed peppercorns or a healthy pinch of crushed red pepper flakes instead.
How to Marinate Pork Chops for Grilling
- Make the marinade. This quick marinade comes together simply by whisking the ingredients together in a non-reactive bowl or container.
- Use a fork to tenderize the pork chops. I use a dinner fork to poke a few holes in the meat for the marinade to seep into. You don’t have to go crazy but it does help it infuse.
- Let the marinade do its thing. Submerge the pork chops in the marinade and let it work its magic for at least 2 hours.
- Grill the pork chops. Marinated grilled pork chops turn out perfectly juicy thanks to the tenderizing properties of the lemon juice and kosher salt. My grilled pork chop recipe shares the exact method I used for grilling the chops, but know that the grill time will be anywhere from 5 to 15 minutes depending on how thick they are.
How Long Should You Marinate Pork Chops?
I marinate the pork in a glass baking dish or gallon freezer bag for at least 2 hours but preferably overnight. Sometimes they sit in the fridge for 2-3 days (as long as the pork is marinated well before its expiration date.)
FAQs
Enough to marinate 3 to 4 thick-cut pork chops (bone-in or boneless).
Discard this leftover marinade or boil it before using as a baste. Since this is an oil-based marinade, you can cook it after it has mingled with the raw pork and use it as a baste.
To cook the marinade for basting: Add it to a small saucepan and bring to a boil for a minute or two to cook out any bacteria before using. Discard once you’re done.
Short answer: no.
Pork has a shelf life of 2-3 days and marinating doesn’t extend its expiration date. Although, I have found the longer I can marinate it, in my opinion the better it tastes. But don’t chance anything if you’re unsure.
This marinade doesn’t have to be limited only to grilling pork chops. No way! Infuse the love!
Use bone-in or boneless pork chops, try it on pork tenderloin, or cut pork into 1-inch chunks and skewer it like souvlaki.
What to Serve With Marinated Pork Chops
- Pasta & Grains — Lemon Rice, Fluffy Quinoa, Pasta Pomodoro, Lemon Fettuccine Alfredo
- Salads — Burrata and Tomato Salad with Avocado, No-Mayo Potato Salad, Caprese Pasta Salad
- Grilled Veggies — Grilled Asparagus, Grilled Zucchini with Goat Cheese and Pine Nuts, Caprese Skewers
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Easiest Grilled Pork Chop Marinade Recipe
Ingredients
- 3-4 thick-cut, bone-in or boneless pork chops
- 3 Meyer lemons or 4 regular lemons
- ½ cup extra virgin olive oil
- 6 garlic cloves , pressed or minced
- 3 tablespoons dried oregano
- 1 tablespoon dried rosemary , crushed between your fingers
- 2 teaspoons kosher salt , divided
- 1 teaspoon freshly ground black pepper
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
More Pork Chop Recipes You’ll Love
- Mediterranean Grilled Pork Chops with Tomato Salad
- Pork Chops with Apples
- Cheese Stuffed Pork Chops
- Grilled Balsamic Peach Pork Chops
- Classic Stuffed Pork Chops
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