The first time I went to Greece I was 7 years old. It was a culture shock as Greece’s ingredients were still very local.
I recall being with relatives at a taverna and an uncle ordered a brizola…I thought it was a steak. It was in fact a juicy grilled pork chop. I told my mom I wanted it too!
The best pork chops (in my opinion) are the ones with some fat on it. If you’re a pork loin or tenderloin person – this recipe is not for you.
My favourite cut is the butt – not from the rear of the hog but its the shoulder/collar. I like thicker chops and I begin a slower cook followed by direct heat to crisp up the chops.
The fat makes these delicious and with a Ladolemono (oil, lemon sauce), these are fingah-lickin’ good!
Ingredients
- 4 pork chops (boston butt, pork collar) about 3/4 inch thick
- olive oil
- sea salt
- black pepper
- 2 tsp. granulated garlic
- 2 tsp. granulated onion
- 3 tsp. dried Greek oregano
- Ladolemono
- juice of 1 lemon
- 1/2 cup extra-virgin olive oil
- 1 tsp. sea salt
- 1 heaping tsp. of dry oregano
- Garnishes
- sea salt
- dried Greek oregano
- lemon wedges
Directions
- Take your chops out of the fridge and rub olive oil on both sides. Season both sides with salt, pepper, garlic and onion powders, oregano and allow 1 hour for steaks to come to room temperature (season and place in fridge overnight for best results).
- For Ladolemono, add all ingredients into a jar. Close the lid tight and shake to emulsify. Adjust for seasoning. Pre-heat your grill to medium heat (350F).
- Place on the upper warming rack of your grill and close the lid. Cook for 15 minutes, flip, cook for another 10 minutes (if you don’t have an upper grill rack, use cook indirect heat on your grill). Transfer your pork chops onto the lower part your grill surface (direct heat) and grill on both sides until chops are a nice grilled brown.
Pour your Latholemono over your chops and allow to rest 5 minutes before serving, enjoy!
