Low-Carb Greek-Seasoned Grilled Pork Chops with Lemon and Oregano

Ingredients

• 4 pork loin rib chops or boneless pork sirloin chops
• 1/4 cup olive oil
• 1/4 cup fresh squeezed lemon juice
• 2 tsp. red wine vinegar
• 1 tsp. fresh lemon zest
• 2 tsp. dried Greek oregano
• 2 tsp. minced fresh garlic
• Fresh ground black pepper to taste

Directions

1. Whisk the olive oil, lemon juice, red wine vinegar, Greek oregano, garlic, and black pepper in a small bowl until the marinade is well combined.
2. Cut away most of the fat you can see on the pork chops, then put the chops into a large Ziploc bag or a shallow glass dish.
3. Pour the marinade over the pork chops. Refrigerate them for 4-8 hours, flipping them a few times if you happen to be around.
4. When you’re ready to grill, take the pork chops out of the refrigerator so they can lose their chill while you heat a gas or charcoal grill, Stovetop Grill Pan, or George Foreman Grill to medium-high heat. For an outdoor grill, plan on about 10 minutes of preheating; a George Foreman grill or stove-top grill pan will only need 4-5 minutes.
5. To make criss-cross marks, set the pork chops at an angle across the grill grates, then turn them 45 degrees once the first marks appear. That’s usually after about 3 minutes on an outdoor grill, and it may happen a bit sooner on a George Foreman grill or stove-top grill pan. No matter what you’re cooking on, just lift one edge and peek underneath to see if the marks are there.
6. Cook the pork chops for about 10-12 minutes total on an outdoor grill or stove-top grill pan. On a George Foreman grill, which heats both sides at the same time, they’ll need about 5-6 minutes.
7. Use an Instant-Read Meat Thermometer to check doneness; the pork should register at least 145F/62C in the center.
8. When they’re ready, the chops should be lightly browned and feel firm to the touch, but not hard.
9. Serve hot.