Mediterranean Pork Chops (Easy Lemon-Garlic Marinade)
These Mediterranean pork chops get their flavor from a simple marinade that’s made with lemon juice, garlic, and oregano. The lemon keeps things bright, while the garlic and oregano build a deeper, savory flavor. The marinade only needs an hour, so no overnight wait is needed for tender and juicy chops.
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I usually double the batch of marinade and freeze extra marinated pork chops or just use the extra half of the marinade on chicken or veggies later in the week. It’s the same way I cook. Staying a step ahead so I can reuse the same base with different proteins or flavors, whatever’s in the fridge.
Recipe Highlights
- No grill, no problem – This dinner works just as well pan-seared in a skillet (cast iron preferred). The marinade will still do the same job either way.
- Hits 145°F fast – These chops are thin enough to go from grill to plate in under 10 minutes, so there’s less room to overcook them
Ingredient Notes
- Extra virgin olive oil – Any neutral oil works if you’re out of olive oil; avocado oil is a fine swap.
- Fresh lemon juice – Bottled works in a pinch, but fresh adds the best flavor.
- Fresh oregano – Swap 1 teaspoon dried oregano for the fresh.
- Fresh garlic – or garlic powder about 1/8 teaspoon per clove.
- Boneless pork chops – 1/2 to 3/4 inch thick is good for a quick cook. If yours are thicker, slice them in half horizontally to get there faster, something you can’t do with bone-in chops.
How to make Grilled Marinated Pork Chops
- Make the Marinade: Mix the olive oil, lemon juice, garlic, and oregano in a small bowl, then pour it over the pork chops in a glass or ceramic dish.
- Marinate: Turn the chops to make sure they are coated in the marinade and refrigerate for at least an hour in the fridge. If time allows, pll the chops out about 10 minutes before cooking so they’re not going on the grill cold.
- Grill the Chops: Preheat the grill to medium-high. Cook the chops covered for 5–8 minutes.
- Flip the Chops: Turn the chops over and cook 3–5 minutes more until they reach 145°F. Let them rest 5 minutes before serving.
Tip: These chops are thin; if yours are thicker, they’ll need more time. An instant-read thermometer is the easiest way to know for sure
Make it Your Way
This is a very versatile recipe; swap the protein, add veggies, and change up the marinade. Here are some suggestions:
- Protein – Swap the pork chops for chicken breasts or thighs, a firm fish like swordfish or salmon, shrimp, or a quick-cooking steak like flank or skirt. Cook times will be different depending on the protein – thinner cuts and seafood will need less time than the pork chops.
- Vegetables – Grill something alongside in the same olive oil while the chops marinate, such as zucchini, asparagus, or bell peppers; all hold up well on the grill.
- Sauce/Flavor – Swap the lemon for lime or orange for a different citrus note, and swap the oregano for rosemary, thyme, or fresh parsley or basil, depending on what you’re pairing it with.
- Finish – Lemon zest, chopped kalamata olives, or capers, sundried tomatoes, or crumbled feta cheese on top.
If you like cooking this way with a base and swapping in whatever proteins are on hand, my Grilling Dinner Builder is worth a look.
Grilling Tip
Brush the grill grates with a little olive oil before adding the chops, it helps them release cleanly. If they’re still sticking after a few minutes, give them a little longer before flipping rather than forcing it.
Serving Suggestions
Serve with a squeeze of fresh lemon and a sprinkle of oregano or parsley. For sides, try sautéed broccoli rabe or Brussels sprouts salad to round it out, and a baked potato.
How to Store/Leftover Ideas
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or on the stovetop.
How to use leftover Mediterranean Pork Chops – Toss into a salad, or sauté with zucchini and red pepper strips, or pile onto a sandwich.
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Click on serving size to scale this recipe
Mediterranean Pork Chops – Grillled or Baked
Equipment
Ingredients
- 2 tablespoons olive oil extra vrigin
- 1 tablespoon lemon juice freshly squeezed from 1/2 lemon
- 1 tablespoon oregano fresh chopped
- 1 clove garlic crushed
- 1 pound boneless pork chops 1/2 to 3/4 inch thick
Instructions
- Mix the marinade ingredients 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 tablespoon oregano, 1 clove garlic together in a small bowl for 30 minutes to an hour.
- Preheat the grill to medium-high heat. Add the pork chops to the grill, cover and cook until the chops are no longer sticking to the grill and turn golden on the side facing the flames, 5 to 8 minutes.
- Flip the pork chops and cook them for about 3 to 5 minutes more, or until the internal temperature reaches 145 degrees f.
- Remove the pork chops from the grill and let them sit for about 5 minutes before serving.
Skillet – Oven Method
- Pre-heat the oven to 375.
- Pre-heat 2 teaspoons olive oil a skillet. Once the oil is hot take the pork chops from the marinade and place them into the hot skillet. Cook them until they begin to turn golden (about 5 minutes).
- Flip them over and cook them on top of the stove for 5 minutes longer.
- Place the skillet into the oven and bake at 375 until the pork chops reach an internal temperature of 145 (about 5 to 10 minutes)
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Grilled Mediterranean FAQs
Yes. Freeze in a zip-top bag, then thaw in the fridge overnight.
Yes. A couple of hours in the fridge is fine if you want to get ahead on dinner.
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