This Mediterranean inspired pork chop marinade with lemon, garlic, oregano, and rosemary adds a tangy flavor to tender and moist bone-in or boneless grilled pork chops.
Course Main Course
Cuisine Mediterranean
Keyword grilled pork chops
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Marinating Time 2 hourshours
Total Time 2 hourshours30 minutesminutes
Servings 3
Ingredients
3-4thick-cut, bone-in or boneless pork chops
3Meyer lemons or 4 regular lemons
½cupextra virgin olive oil
6garlic cloves, pressed or minced
3tablespoonsdried oregano
1tablespoondried rosemary, crushed between your fingers
2teaspoonskosher salt, divided
1teaspoonfreshly 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.