Greek Pork Chops

Grilled pork chops garnished with fresh dill and lemon slices on a white plate, with a rich yellow sauce being poured over them from a small pitcher.

Course Main Course

Cuisine Greek

Keyword pork

Prep Time 15

Cook Time 30

Total Time 45

Servings -6

Calories 463kcal

Author Maria Koutsogiannis

Ingredients

For the ladolemeno

2 tbsp fresh-squeezed lemon juice (about 1/2 large lemon)
2 ½ tbsp extra-virgin olive oil
¼ tsp dried oregano
1 small garlic clove pressed
¼ tsp kosher salt
Pinch of ground pepper
Optional: 1 tsp honey to balance out acidity if needed

Optional: Lahanosalata - see link below to make this recipe if serving with the pork chops

1 Lahanosalata recipe Greek Cabbage Salad recipe

For the pork chops

6 bone-in pork chops (4 if they are on the larger side)
½ cup all purpose flour
2 tsp kosher salt
½ tsp ground pepper
Extra-virgin olive oil for frying

For serving

2-3 slices sourdough bread, grilled
Tzatziki for dipping

Instructions

Preheat the oven to 350F.
Make the ladolemeno: Make the ladolemeno by whisking together the lemon juice, olive oil, dried oregano, pressed garlic, kosher salt and ground pepper until combined. Taste for seasoning adding more salt if needed or honey to balance out acidity. Set aside.
Optional: Make the lahanosalata - Follow our instructions to make the lahanosalata (Greek Cabbage Salad) if you want to serve this with the pork chops and place the salad in the fridge.
Prepare the pork chops: Place one pork chop at a time between two sheets of parchment paper. Use a mallet or rolling pin to lightly flatten each pork chop just slightly. Place the pork chops on a plate and pat both sides of the pork chops well with a paper towel.
Season the pork chops: On a plate mix together the all purpose flour, salt and pepper until combined. Dredge the pork chops one at a time in the flour and shake off any excess flour. Place the floured pork chops back on the plate.
Sear the pork chops: Once the oven is preheated, sear the porkchops in batches so that you don’t overcrowd the pan. Coat the bottom of a large skillet or frying pan with olive oil. Heat to medium high and when the oil is hot, turn to medium heat. Cook the pork chops for 3-4 minutes on each side, until a nice crust forms. Once the pork chops are seared, add them to a large baking sheet in an even layer.
Bake the pork chops: After all the porkchops are seared and on the baking sheet, bake for 8-12 minutes or until they are cooked to your desired temperature (internal temperature of the pork chops should be a minimum of 145F degrees for medium rare and a maximum temperature of 160F degrees for well done). Remove the chops from the oven.
Let the pork chops rest for 5 minutes while you toast the sourdough bread.
Serve the pork chops alongside the (optional - lahanosalata), toasted bread, tzatziki and drizzle the pork chops with the ladolemeno.

Notes

We love to serve these with our Greek Cabbage Salad recipe
If you love this recipe, try our Pork Souvlaki Bowls with Lemon Potatoes

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