Mediterranean Grilled Pork Chops Recipes

MEDITERRANEAN GRILLED PORK CHOPS WITH TOMATO SALAD

Steps:

• Prepare the grill and clean grill grates for cooking over medium-high heat or about 350°F to 450°F.
• Pat the pork chops dry with a paper towel and brush both sides evenly with olive oil. Generously season the pork chops with the dry rub and sprinkle the oregano evenly on each chop, patting into the meat on both sides. Rest for 5-10 minutes as the grill heats.
• Meanwhile, prepare the tomato salad so the flavors can meld while the pork chops cook. Get the tomato salad recipe instructions here.
• Grill the pork chops over direct heat, with the lid closed, until the pork chops are well-marked, for 8-12 minutes total, turning once. For juicy pork chops, the chops should still be barely pink in the middle and 140°F. Rest the chops for 5 minutes for the juices to set into the meat before cutting.
• Serve the pork chops topped with the tomato salad and add chunks of feta cheese if desired.

GRILLED MEDITERRANEAN PORK CHOPS

Steps:

• Season the pork chops with salt, pepper, garlic powder, and oregano. Season both sides.
• Heat up a grill pan and oil the pan to prevent sticking.
• Place the chops in the pan and try not to move them around much as possible except to flip. Grill over high heat to develop the grill marks on both sides, and then turn down the heat to medium-low to let them cook through to an internal temp of 145.
• While the chops are grilling, in a bowl, mix together the cheese, black olives, oil and splash of lemon juice.
• When the chops are finished grilling, let them rest for 3 minutes.
• Upon serving, spoon the feta cheese mixture over the top of the chops. Enjoy!

MEDITERRANEAN GRILLED PORK CHOPS

Steps:

• In a bowl, mix together the sage, rosemary, thyme, fennel seed, sugar, bay leaf, and salt until thoroughly combined. Rub both sides of the pork chops with the herb mixture, and coat them with olive oil. Refrigerate several hours or overnight.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Grill the chops until they are browned, show good grill marks, and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

MEDITERRANEAN PORK CHOPS

Steps:

• Coat the pork chops with spray oil and then sprinkle garlic salt and pepper on both sides.
• Cook by preferred method: Foreman grill, baked, broiled or stove-top.
• Place in serving dish.
• While pork chops are cooking you can prepare the sauce.
• Heat olive oil in a small skillet over medium heat.
• Add red onion and sauté for 5 minutes.
• Add garlic and sauté for 2 more minutes.
• Add the rest of the ingredients to the olives and sauté another 3-5 minutes until heated through.
• Pour sauce over cooked pork chops.
• Top with parsley and feta if desired.

GRILLED PORK CHOPS WITH ITALIAN RELISH

Steps:

• Combine first 7 ingredients in small bowl. Season with salt and pepper. Let stand at least 15 minutes or up to 1 hour.
• Prepare barbeque (medium heat). Arrange pork chops in 8x8x2-inch glass baking dish. Drain liquid from relish; spoon liquid over pork. Let pork marinate at least 15 minutes, turning occasionally. Grill pork until cooked through, about 6 minutes per side.
• Transfer pork to plates. Spoon relish over and serve.