Oregano with lemon juice and zest adds a fresh zip to these grilled pork chops.
4 Chairman’s Reserve® boneless pork loin chops, cut 1 inch thick, and 8 ounces each
2 tablespoons finely chopped fresh oregano or 1 tablespoon dried oregano
1 ½ teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
2 garlic cloves, finely chopped
1 teaspoon coarse (kosher) salt
½ teaspoon hot pepper flakes
- In a small bowl, mix oregano, lemon zest and juice, oil, garlic, salt, and red pepper flakes well with a fork. Spread over both sides of pork.
- Prepare grill for direct and indirect cooking over high heat (500ºF). Preheat grill, then turn one burner off (or, for a charcoal grill, leave outer edge of the grate free of coals). Lightly oil grill grates.
- Grill chops, with lid closed, until well-seared with grill marks, turning once, about 2 minutes per side. Move to cooler part of the grill. Grill until internal temperature reads 145ºF on an instant-read thermometer, 15 to 18 minutes more. Remove chops from grill and let stand for 3 to 5 minutes. (The temperature will rise about 5ºF during this time.)