Mediterranean Grilled Pork Chops with Tomato Salad
Add dried oregano to your favorite pork dry rub, patting into the meat with a quick rest before grilling to infuse the flavor. Top the pork chops with the tomato salad and add feta cheese or kalamata olives if you'd like.
1pound medium size tomatoescut in half and then quartered (about 3 cups)
1cup fresh Italian flat leaf parsley leavesroughly chopped
⅓cupsliced red onion
¼cup capers
1 clovegarlicpressed or minced
2tablespoonsextra virgin olive oil
½lemon
½teaspoonkosher salt
½teaspoon freshly ground black pepper
½cupfeta 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.
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
Get all the tips for the juiciest grilled pork chops here.You can make this recipe with boneless or bone-in pork chops. For thinner pork chops, cook over high heat and reduce the cooking time to a total of 3-5 minutes, turning once.