Bob’s Farm to Table: Inspired by the traditional pork souvlaki found in Greek diners, we marinate lean boneless pork chops in a medley of Mediterranean seasonings. We love the smoky char that grilling lends to these chops, but they can also be pan-fried over high heat in the same amount of time. Top the chops with a dollop of Tzatziki Sauce for a tangy, creamy finish.
- 4 (4-ounce) boneless, center-cut pork loin chops
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons minced garlic
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Add pork chops and all the remaining ingredients to a large food storage bag or mixing bowl, and toss to thoroughly coat chops. Marinate for 1 hour in the refrigerator.
- Preheat a grill or grill pan to high heat.
- Shake excess marinade from chops, and grill for 4–5 minutes on each side, just until the internal temperature reaches 145°F, or slicing into the thickest chop reveals meat that is opaque with juices that run clear.
- Let rest for 5 minutes before serving topped with Tzatziki Sauce (page 247), if desired.
HELPFUL TIP: Though the usual rule of thumb is that you can leave meat in a marinade overnight and get even better results, that is not recommended with a marinade with this much acid (from lemon juice). An hour or two is all you need; after that, the lemon juice will begin to cook the outside of the pork.