Greek Pork Chops (Video)
Low-carb grilled Greek Pork Chops are marinated with Greek flavors and this is a great grilled-meat dinner when the weather gets warm! You can also use a stovetop grill pan and make them any time of year.
It’s not hard to tell that I’m a huge fan of grilling outside, but I actually first made these low-carb Greek Pork Chops when my grill was packed away at my old house during house renovations, and I was craving grilled pork chops! So now that I have a grill on the deck again, I was excited to update this post with better photos.
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. I used boneless pork sirloin chops when I was cooking these Greek pork chops inside, but when I decided to re-do the photos and cook outside on the grill, I switched to bone-in pork chops. Both types of pork chops were great with this Greek marinade, hope you will try it no matter which cooking method you use!
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!
How to Make Greek Pork Chops:
(Scroll down for complete recipe with nutritional information.)
- I trimmed most of the fat from the pork chops; trim as much as you prefer.
- Whisk together olive oil, lemon juice, red wine vinegar, Lemon zest, Greek oregano, garlic, and black pepper to make the marinade.
- Let pork chops marinate in the fridge for 4-8 hours.
- Drain marinade and let pork chops come to room temperature while you preheat the grill to medium high.
- Cook pork chops about 10-12 minutes total, 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 larger to cook.)
- If you want those nice criss-cross 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.
- Serve hot and enjoy!
Make it a Low-Carb Meal:
More Tasty Pork for Dinner:
Pork Chops with Balsamic Glaze ~ Kalyn’s Kitchen
Slow Cooker Pork Recipes Index Page ~ Slow Cooker from Scratch
World’s Best Pork Chops ~ Kalyn’s Kitchen
Pork Chops Dijonnaise ~ That Skinny Chick Can Bake
Pan-Fried and Roasted Pork Chops with Apricot-Dijon Sauce ~ Kalyn’s Kitchen
Lemon-Garlic Pork Chops ~ Dinners, Dishes, and Desserts
- four 8 oz. pork chops (see notes)
- 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.)
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Greek oregano, garlic, and black pepper.
- Trim most of the visible fat from pork chops and place in large Ziploc bag or flat glass dish.
- Pour marinade over pork chops and marinate in refrigerator for 4-8 hours, turning a few times if you’re home.
- 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.
- Preheat outdoor grills about 10 minutes. George Foreman grill or stove-top grill pan only needs to be preheated about 4 minutes.
- 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.
- 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.
- 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.
- 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.
- Pork chops should feel firm (but not hard) to the touch and look slightly browned when done.
- 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.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Lean pork chops like this with a healthy marinade are a good choice for low-carb or low-glycemic eating plans, including Keto and any phase of the South Beach Diet. These Low-Carb Greek Seasoned Grilled Pork Chops 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 Recipes by Diet Type index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.