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Greek-Marinated Grilled Pork Chops

Name: Greek-Marinated Grilled Pork Chops
Prep time: 13 min
Total time: 48 min
Cuisine: Greek
Ingredients: boneless chicken — 1134 g; olive oil — 73 g; lemon juice — 44 g; garlic — 12 g; dried leaf oregano — 4 g; salt — 5 g; black pepper — 3 g; red chili flakes — 1 g; lemon — 65 g; parsley — 7 g

Greek-Marinated Grilled Pork Chops reads citrus 7.9, sourness 7.4 and fruity 5.3 on Palate's 0–10 flavor X-ray — a Greek main, about 48 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.5 / 10
Sweet & Fruity — 5.6 / 10
Sour & Bright — 10.0 / 10
Bitter & Earthy — 2.1 / 10
Rich & Fat — 4.6 / 10
Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Citrus 7.9 · Sourness 7.4 · Fruity 5.3 · Richness 4.2 · Umami 4.1 · Allium 4.0 · Salinity 3.9 · Herbaceous 2.9 · Bitterness 1.8 · Warm Spice 1.8 · Heat 1.7 · Floral 1.5 · Nutty 1.4 · Smoke 1.4 · Sweetness 0.9 · Earthy 0.7

What's in it (10)

boneless chicken — 1134 g
olive oil — 73 g
lemon juice — 44 g
garlic — 12 g
dried leaf oregano — 4 g
salt — 5 g
black pepper — 3 g
red chili flakes — 1 g
lemon — 65 g
parsley — 7 g

Time & effort: about 48 min (13 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 132.1 kcal, 25.9 g protein, 2.7 g fat, 1.3 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

In a large bowl or zip-top bag, whisk together the olive oil, lemon juice, garlic, oregano, 1 teaspoon salt, black pepper, and red pepper flakes until combined.
Add the pork chops and turn to coat on all sides. Cover and marinate at room temperature for 30 minutes, or refrigerate up to 4 hours — no longer, or the lemon juice will start to soften the surface of the meat.
Remove the chops from the marinade, letting the excess drip off, and pat the surface dry with paper towels; discard the marinade.
Season both sides of the chops lightly with additional salt.
Preheat a grill or grill pan to medium-high, about 450°F, and oil the grates well.
Lay the chops on the grill and cook undisturbed until deeply marked and they release easily from the grates, 4-5 minutes.
Flip and grill the second side until an instant-read thermometer inserted into the thickest part reads 140°F, 3-5 minutes more.
Transfer the chops to a cutting board, tent loosely with foil, and rest 5 minutes — carryover heat will carry them to a safe 145°F while keeping them juicy.
Squeeze the lemon wedges over the chops, scatter with parsley, and serve.

Dishes with a similar flavor shape

Lemon Pepper Baked Tilapia with Rice — American
Brik a l'Oeuf — Tunisian
Lemon Garlic Butter Shrimp Skewers — American
Nyama Choma (Charcoal-Roast Goat with Ugali) — Kenyan
Greek Turkey Meatballs with Orzo — Greek

Keep reading: what citrus, sourness, fruity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.