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. Great recipe! It looks tangy and flavorful. I've been jonesing for some pork lately, and this will be a great way to enjoy it. Thanks!

  2. Ungourmet, no doubt that this spicy coleslaw is one of my favorite recipes ever. I've taken it to lots of parties and it's always been a hit!

    Stacor, thanks for giving the pork chops the Greek stamp of approval! I can tell this is something I'm going to cook over and over.

  3. Kalyn, I read your blog because I found the Cafe Rio dressing on it and I enjoy your recipes. I am Greek (my parents came from Greece) and this recipe looks wonderful! Opah!

  4. Everything looks great! I love grilling, it add so much flavor!

    I really love this slaw as well. What great flavor combo!

  5. Erin, this would be great with Tzatziki! Hope you like it.

  6. oh yum! I am having guests at our cottage this weekend and was going to grill a pork tenderloin. Now I have a yummy new marinade. I think I'll serve your fantastic tzatziki with this!

  7. Sophie, how fun to get a commenter from Brussels! It's cold and rainy in Utah today too!

    Maris, go to Sears and look for that $12 one I got (which is probably a bit more expensive now.) It's a great piece of cooking equipment especially for the price.

    Pearl, thanks.

    We Are Not Martha: My dad loves that Spicy Mexican Slaw!

    Says Phoebe: I still haven't tried marinating with the FoodSaver! Not sure why not. I do love that machine!

    Susan, thanks. What would we do without our grill pans!

    Cookin' Canuck, agreed! I just wish I had some lamb chops to try it with!

    Amy, it is a great pan. The pork chops do cook pretty quickly. I keep the heat at medium or even a bit lower after the pan heats up. Also, are you marinating your pork chops? I think that keeps them much more moist when they're cooked in that type of pan. Let me know if any of those ideas help.

  8. These pork chops look great. We have the same Caphalon grill pan and we love it for everything but we've yet to master the pork chop. I think we keep over-cooking them. Any thoughts? Yours look great and I'd love to be able to do the same.

  9. Great flavors, Kalyn! This would be delicious with lamb chops, too. I agree with you about using the ziploc bags to marinate in, as long as you're willing to wash and re-use.

  10. I love my grill pan too and use it all the time. The combo of lemon and oregano sounds wonderful, Kalyn.

  11. Looks wonderful. Another great recipe!

    I've been grilling outside a lot lately, but I do love my Calphalon grill pan! It cooks well and I love the clean-up!

    Since there's just two of us, I usually marinate with my Food Saver marinade container. It really speeds the process on those days when I don't allow enough time!

    Oh, and my husband laughs at me everytime I wash a zip-lock bag. I say, let him laugh! There's no reason why you can't reuse them over and over!

  12. The pork chops look fabulous, but that Spicy Mexican Slaw looks out of this world!! By dad loves cole slaw and all things spicy, so I'm definitely going be making this for him, maybe for Father's Day!


  13. looks fantastic!

  14. I need a grill!! Or at least a grill pan! At this point, I'll settle 🙂

  15. Lovely dinner! I love your flavour combinations! yum Yum Yum!
    I just discovered your beauty of a blog!! I am a fan!
    Many greetings from rainy Brussels, Belgium!

  16. Pam, I could ask the contractors to put my grill on the deck, but it's not done and I know it would be in the way so I'm trying to be patient. I'm guessing 3 more weeks.

    Wosnes, very innovative, glad to hear there are non-grill options.

    Joanne, I admit I haven't been much of a George Foreman fan, but these came out great in it!

    RG, these are great, and the Spicy Mexican Slaw is a complete keeper!

  17. I'm in the midst of putting together my summer-recipe-binder, from which I will choose great things to make for family & friends all summer long. This is being added since I can never figure out a way to make good grilled chops! (I use zips too… they're best for the reasons you mentioned!)

    I'm also checking out the Spicy Mexican Slaw!

  18. I love pork chops on the George Foreman. They come out juicy and tender every time! The lemon with oregano here sounds like a great combination.

  19. I don't have a grill. When you posted the recipe for the Greek Souvlaki, I used pork chops that weren't as thick as the ones you mentioned, then pan-seared and roasted them for a few minutes. Absolutely wonderful.


  20. Looks good! When will you be able to get your grill going again?