Kalyn's Kitchen

Greek Pork Chops (Video)

Low-carb Greek Pork Chops are marinated with Greek flavors and then grilled, and this is a great pork chop dinner when the weather gets warm! You can also use a stovetop grill pan and make them any time of year.

PIN the Pork Chops to try them later!

Greek Pork Chops after grilling, shown on serving plate

It’s not hard to tell that I’m a huge fan of grilling outside and I’m also a person who loves dishes with Greek flavors so these grilled Greek Pork Chops are something I’d always enjoy for an easy dinner! And it’s a big holiday weekend in the U.S. where lots of people are probably going to be cooking on the grill, so these very low-carb and Keto-friendly Greek Pork Chops are a perfect recipe to feature for my Friday Favorites pick this week! I’ve made this recipe with boneless pork sirloin chops and bone-in chops, and both types of pork chops were great with this Greek marinade. And the pork chops can also cook perfectly on a stovetop grill pan or indoor grilling device if you don’t have an outdoor grill. I hope you’ll try the pork chops no matter which cooking method you use!

What gives this recipe Greek flavors?

It seems like a lot of people like Greek-inspired recipes, and this recipe has some of the same flavors that have made Very Greek Grilled Chicken such a popular recipe on the site. This recipe has Greek flavors from olive oil, lemon juice, garlic, and Greek oregano in the pork chop marinade.

What ingredients do you need for this recipe?

  • pork chops, bone-in or boneless will both work
  • olive oil
  • fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
  • red wine vinegar
  • fresh lemon zest (optional but good)
  • dried Greek Oregano (affiliate link)
  • granulated garlic or Garlic Powder (affiliate link)
  • fresh ground black pepper to taste

What if you don’t have an outdoor grill?

I tried the recipe out on both a Stovetop Grill Pan (affiliate link) and a George Foreman Grill (affiliate link) and it was a success with both those methods if you don’t have an outdoor grill. Or you could use one of those indoor grilling methods when it’s not grilling weather!

Want more options for pork on the grill?

Check out Low-Carb and Keto Beef, Pork, and Lamb on the Grill for lots more ideas for grilled pork!

Greek Pork Chops process shots collage

Tips for making this recipe:

(Scroll down for complete recipe with nutritional information.)

  1. Trim as much fat as you prefer from the pork chops.
  2. Whisk together ingredients to make the marinade. (You can mix it right in the ZipLoc bag if you don’t want to dirty another dish.)
  3. Let pork chops marinate in the fridge 4-8 hours.
  4. Drain marinade and let pork chops come to room temperature while you preheat grill to medium high.
  5. Cook pork chops 10-12 minutes, or until an Instant-Read Meat Thermometer (affiliate link) shows the pork has reached an internal temperature of at least 145F/62C. (Bone-in pork will take slightly longer.)
  6. If you want criss-cross grill marks, place pork chops on a diagonal to the grill grids, rotating when the first set of grill marks start to show.
  7. I usually rotate after about 3 minutes on an outdoor grill, and maybe a little sooner on the George Foreman grill or stove-top grill pan.
  8. Serve hot and enjoy!

Greek Pork Chops close-up photo

Make it a Low-Carb Meal:

I think these pork chops would be fantastic with Spicy Mexican Slaw with Lime and Cilantro and Grilled Zucchini for a low-carb meal

More Tasty Pork for Dinner:

Pork Chops with Balsamic Glaze ~ Kalyn’s Kitchen
Pork Recipes Index Page ~ Slow Cooker or Pressure Cooker
Ginger-Soy Pork Chops ~ Kalyn’s Kitchen
Pork Chops Dijonnaise ~ That Skinny Chick Can Bake
Pork Chops with Apricot Sauce ~ Kalyn’s Kitchen
Lemon-Garlic Pork Chops ~ Dinners, Dishes, and Desserts

Greek Pork Chops large thumbnail image

Greek Pork Chops close-up photo

Greek Pork Chops

Yield 4 pork chops
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Low-Carb Greek Pork Chops make a great dinner from the grill; you can cook these on a stovetop grill pan or a George Foreman grill if that's what works for you!



  • four 8 oz. pork chops (see notes)

Marinade Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 2 tsp. red wine vinegar
  • 1 tsp. fresh lemon zest (or use 1/2 tsp. dried lemon peel)
  • 2 tsp. dried Greek oregano
  • 1 tsp. dried granulated garlic
  • fresh ground black pepper to taste (I used about 1/2 tsp.)


  1. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Greek oregano, garlic, and black pepper.
  2. Trim most of the visible fat from pork chops and place in large Ziploc bag or flat glass dish.
  3. Pour marinade over pork chops and marinate in refrigerator for 4-8 hours, turning a few times if you’re home.
  4. To cook, remove pork chops from refrigerator and let come to room temperature while you pre-heat gas or charcoal grill, Stovetop Grill Pan (affiliate link) or George Foreman Grill (affiliate link) to medium-high heat.
  5. Preheat outdoor grills about 10 minutes. George Foreman grill or stove-top grill pan only needs to be preheated about 4 minutes.
  6. For criss-cross grill marks, place pork chops on a diagonal to the grill grids, rotating when the first set of grill marks start to show. I usually rotate after about 3 minutes on an outdoor grill, and maybe a little sooner on the George Foreman grill or stove-top grill pan.
  7. Whatever cooking method you’re using, the best way to tell when to rotate things on the grill is to lift a corner of the food and check the grill marks.
  8. Pork chops will take about 10-12 minutes to get done on an outdoor grill or stove-top grill pan, and about 5-6 minutes on a George Foreman grill which cooks both sides at once.
  9. The best way to tell they’re done is when an Instant-Read Meat Thermometer (affiliate link) shows the pork has reached an internal temperature of at least 145F/62C.
  10. Pork chops should feel firm (but not hard) to the touch and look slightly browned when done.
  11. Serve hot.


I've made this recipe with pork loin rib chops or boneless pork sirloin chops; my pork chops were about 8 oz. after trimming.

This recipe adapted slightly from the marinade for Kalyn’s Souvlaki.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 603Total Fat: 39gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 190mgSodium: 126mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 58g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Pork chops like this with a healthy low-carb marinade are a good choice for low-carb or low-glycemic eating plans, including Keto and any phase of the original South Beach Diet. The pork chops are also suitable for Paleo or Whole 30 diet plans.

Find More Recipes Like This One:
Use the Grilling Index to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You can Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2009. It was last updated in 2021.

Pinterest image of Greek Pork Chops

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    42 Comments on “Greek Pork Chops (Video)”

  1. Pingback: The BEST Grilled Pork Recipes! - Gimme Some Grilling

  2. Pingback: Weekly Roundup #7 – Prevention Kitchen

  3. I LOVE the Greek flavors in this recipe! We grill a lot of pork chops and I can’t wait to try your recipe!

  4. I love Greek flavours and this is making my mouth water. I have pork tenderloin that I might try this on. Do you see any reason not to do an overnight marinade?

    • As long as the pork is relatively thick, I think overnight would be fine; hope you enjoy!

    • I ended up doing this recipe with thick boneless loin chops using an overnight marinade because that worked best for my schedule. Possibly the tastiest, juiciest pork chops I have ever eaten. Great recipe.

    • So glad to hear that; glad you enjoyed it!

  5. We grill pork chops frequently in the summer. Your marinade sounds terrific and I look forward to adding it to our menu!!

  6. Karen, so glad yu enjoyed the pork chops.

  7. I made these Greek-seasoned Grilled Pork Chops this evening. I let them marinate all day, and put them on my contact grill (not a George Foreman brand). They were great! I love the flavors in the marinade, so I cooked the remainder down in a small skillet, and poured it over the chops. Fantastic! I will definitely make them again!

  8. Shirley, so glad you like it!

  9. This recipe would be a hit at my house! I'm always looking for new pork chop recipes. Thanks, Kalyn!


  10. Emily I don't think I've ever paid any attention to different brand of red wine vinegar, but I'd say pick a brand that you have enjoyed in other types of vinegar and it's probably a good one.

  11. These look delicious. The recipe sounds easy too. I do have one question though. I have been looking for a good red wine vinegar as well as a good balsamic vinegar. Do you have any suggestions? I don't mind spending the extra money if they are quality products. Thanks in advance.

  12. This looks mouth-wateringly good! I think I'll give it a go at the weekend. Thanks for sharing! 🙂

  13. Kayln – I used your marinade on pork steaks the other night and they were wonderful. Made a whole Greek menu 🙂 Thank you! http://www.amandascookin.com/2009/09/greek-marinated-pork-tomato-fritters.html

  14. Amanda, some people are just opposed to the use of plastic bags period, because they feel it's wasteful when the meat could be marinated in a glass dish. I wash out my plastic bags a few times before I discard them, and then I recycyle them, so I'm not feeling too guilty! (Of course, I live in the desert where washing the glass or plastic uses precious water, but that's a whole different discussion!)

  15. I'm definitely going to try this, but I have to ask, why have you been getting scolded for using Ziploc bags for marinating?? I always do that. In fact, I place the meat in the marinade in the bag and freeze it for later use. What's wrong with that?

  16. HaleySuzanne, I think you would like this one, really full of flavor.

    Jeanne, how fun to get a comment from someone in Scotland; that's on my list of "must visit" places!

  17. Kalyn – Thank you so much for this recipe, I was reading about Lemon Marinaded Pork chops in a Sunday Newsper supplement, but there was no actual recipe. I googled and there was your recipe on your blog!

    I will try this tomorrow now I have all the ingredients to hand.

    Apologies I am signed in as my dog, as I write a dog blog for him, but I am quite the sane one really!! Just in case you deleted my comment after reading my google login name ;0D

    I live in Scotland by the way!

    Jeannie ;0D