Sizzling Summer Treat: Grecian Pork Chops

Throw these chops on the grill for a tasty dinner.

By Barbara Annino
August/September 2005
Rosemary New Potatoes
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Grecian Pork Chops and Rosemary New Potatoes
Photo By Dawna Edwards
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Serves 4

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To the ancient Greeks, mint was a symbol of hospitality. They used it to decorate banquet halls, scour serving trays and flavor feasts. My own garden is overflowing with several varieties of mint, including chocolate, orange, pineapple, apple and the ever-delicious candy mint.

  • 1 sprig each spearmint, oregano, basil and marjoram
  • 1 teaspoon chopped garlic
  • Salt
  • Pepper
  • 4 pork chops
  • 1/4 cup olive oil
  • Juice of 1/2 a lemon

1. Separate all herb leaves from stems and coarsely chop the leaves. Discard stems and mix herbs and garlic in a small bowl. Salt and pepper pork chops. Rub herb mixture onto both sides of pork chops. In a large glass dish, mix olive oil and lemon juice. Place pork chops in dish, turning once. Cover and marinate for 2 to 4 hours. 

2. Discard marinade. Grill chops on high heat, about 7 minutes per side or until juices run clear. Serve with Greek salad and fresh feta cheese. Opa!

Click here for the orginal article, Sizzling Summer Treat: Herbs on the Grill.


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