Grilled Mediterranean Pork Chops

Basil, oregano, garlic… what could be better on pork Chops? Create this easy meal with only five ingredients… plus salt and pepper, of course! Fire up the grill and amaze your family and friends with this simple dinner.

Grilled Mediterranean Herb Pork Chops

Ingredients:

4 butterflied pork loin chops
4 – 5 sprigs fresh oregano (or 2 tsp dried)
4 sprigs fresh basil or 1 tsp dried)
4 – 5 cloves garlic, minced
4 tablespoons olive oil
Kosher salt
Black pepper

Equipment Needed:

Cutting board
Chef knife
Grill
Tongs or bent-edged spatula
Aluminum foil

This entrée is super easy and so flavorful! Screams fresh too! Uses a variety of herbs found in many dishes which originate in the Mediterranean region of Europe. This recipe was inspired by a Foods 4 visit to a local Italian restaurant, La Vigna, in Oregon, Illinois. Here my class got first hand experience working in a restaurant kitchen along side the owner. We learned his simple seasoning techniques using a mixture of dried herbs to flavor everything from red meats to shellfish. Since I have an abundance of fresh herbs in my garden, I decided to use fresh instead of dried. You can swap dried too for fresh, but remember to use 1/3 to 1/2 less than the amount of fresh, as dried herbs are more potent than fresh and the quantities must be adjusted. Get your grill ready and let’s cook!

Begin by rinsing off your pork chops and trimming off excessive fat. Pat chops dry and set on a large dinner plate. Drizzle half of the olive oil over the chops and sprinkle liberally with kosher salt.

To prep the herbs, pull the leaves carefully off of the oregano stems and finely chop. For an easy way to chop the basil, create a chiffonade by stacking the leaves from large to small and then rolling the leaves into a tube. Thinly slice the tube and then continue to chop to a finer consistency. (For more detailed chiffonade instructions see the recipe for Healthy Vegetable Lasagna) Mince the garlic and the herbs are ready to use. Doesn’t this combination of herbs smell amazing? I LOVE the smell of Mediterranean herbs… my personal favorites!

Sprinkle half the garlic over the chops and follow with half of each of the chopped basil and oregano. Finish with a dash of black pepper. Flip the chops over and repeat the process on the other side. Gently press herbs into the olive oil to ensure contact with the pork. Allow chops to sit for 15 – 20 minutes to allow the flavors to meld into the meat. Fire up the grill!

Arrange the pork on the heated grill or grill pan. Be sure to scrap off any herbs left of the plate and add to the top of the chops. Don’t want to miss their yummy goodness! Grill pork for about 5 – 6 minutes on each side, depending on chop thickness. Pork shouldn’t be over cooked and dried out, but juicy and a tad pink. Remember that meat continues to cook as it comes off the heat. After removing from the grill, cover chops loosely with foil to retain heat and allow to rest for 5 – 7 minutes or until the rest of dinner is ready.

Wasn’t that easy? Will be so yummy too! Serve chopped with fresh veggies and/or a potato side dish and dinner is served… Enjoy!