Greek Pork Chops

 Cooking 25 minutes
 Preparation 10 minutes
 4 servings


2 packages (2 x 397g) of Champêtre Greek Potatoes
4-6 bone-in pork loin chops
Lemon wedges (for garnish)

125 ml (½ cup) extra virgin olive oil
125 ml (½ cup) Worcestershire sauce
125 ml (½ cup) lemon juice
2 garlic cloves, pressed
15 ml (1 tbsp.) dried oregano
5 ml (1 tsp) salt
2 ml (½ tsp) pepper


  1. In a bowl, whisk together all the ingredients for the marinade.
  2. Place the chops in a Ziploc type bag and pour the marinade. Gently shake the bag to coat them all.
  3. Leave to marinate in the fridge for at least 2 hours or ideally overnight.
  4. Preheat the BBQ to approximately 450°F.
  5. Spread the Greek potatoes on a large aluminum plate and place over a burner that is at minimum. Bake for about 15 minutes or until golden brown. Stir occasionally.
  6. Using metal tongs and paper towel, oil the BBQ grill.
  7. Top with chops and sear for about 3 minutes on each side or until lightly charred.
  8. Move them over an unlit burner to finish cooking with indirect heat. Close the lid and cook until they reach an internal temperature of 145°F, about 10 to 15 minutes.
  9. Remove the chops from the BBQ and cover with aluminum foil. Let stand 10 minutes.
  10. Just before serving, sprinkle chops with salt and drizzle with lemon juice.
  11. Serve with Greek potatoes.

Featured product

You may also like?