Greek Pork Chops and Potato Kabobs

Grilled Greek Pork Chops and Potato Kabobs are my new favorite pork recipe!

I’ve had mixed results with pork chops in the past, but this recipe is foolproof. All you do is mix up the marinade of lemon juice, olive oil, and Greek spices. Then pop in the pork chops and lightly steamed baby reds.

After a night of soaking up the flavor, fire up the grill and you’re ready to go. The potato and onion kabobs take a few additional minutes, so we put those on first. The pork chops kiss the grill for only a few minutes per side. This keeps them tender with a touch of sear. A final sprinkle of feta and chopped fresh oregano kicks up the Greek flavor one more notch.

Side Dish Pairing for Greek Pork Chops with Potato Kabobs

I served a simple side dish of roasted asparagus and cherry tomatoes with this main course. To make this recipe, coat asparagus and cherry tomatoes lightly with olive oil (I use olive oil cooking spray) and season to taste with kosher salt and pepper. Roast at 400 degrees for 10 to 12 minutes, depending on the size of the asparagus.

Broiling vs. Grilling

The original recipe indicates you can broil the chops 4 inches from the heat for the same amount of time, 4-5 minutes per side. I haven’t tried this method, but it sounds feasible. I imagine you could broil the potato kabobs too, but those skewers might get a bit tricky. Personally, I recommend grilling as the preferred option.

Temperature is the Best Indicator of Doness

Like me, you’ve probably overcooked a pork chop or two in your day. The bottom line is that they don’t take long! I always say you can cook something a little longer but you can’t uncook. You’re shooting for 145 degrees, so check before you think they’re done. When I checked, my thermometer was slightly above 150 degrees, but thankfully they were still tender and delicious.

Abundance Equals Creativity

My inspiration for this recipe stems from the meat bundle I purchased from Hy-Vee. This is not a sponsored endorsement! I just wanted to let you know my freezer is packed with all kinds of meat. This abundance is stretching my creative chops (pun intended) to branch out and find new fun recipes. So stay tuned for more main courses. In the meanwhile, check out my recipe index for more inspiration.

Greek Pork Chops with Potato Kabobs

Tender marinated grilled pork chops with the Greek flavors of lemon, oregano and garlic served with marinated baby red potato and red onion kabobs.

5 from 1 vote

Print Pin Rate

Prep Time: 1 day day 20 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4

Author: Adapted from Taste of Home Greek Pork Chops

Ingredients

• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 2 tablespoon Worcestershire sauce
• 1 tablespoon dried oregano
• 1 1/2 teaspoon kosher salt plus salt for boiling potatoes
• 2 teaspoon onion powder
• 2 teaspoon garlic powder
• 1 teaspoon pepper
• 1 teaspoon ground mustard
• 4 boneless pork loin chops 3/4 inch thick and 4 ounces each
• 2 1/2 cups halved baby red potatoes
• 1/2 red onion cut into wedges
• 1/4 cup crumbled feta
• 2 tablespoons chopped fresh oregano
• lemon slices for garnish if desired

Instructions

• Place halved potatoes in a medium saucepan. Fill with water to cover potatoes and add salt to taste. Boil for 5 minutes. Turn off heat, cover, and let stand for 3 to 5 minutes, until potatoes yield slightly when poked with a fork. Drain potatoes.
• Mix the first 9 ingredients in a liquid measuring cup. Place pork chops in one plastic bag and the potatoes in another. Divide marinade between bags. Seal and refrigerate for 8 hours or overnight.
• Heat grill to medium heat (about 350-400 degrees.)
• Remove potatoes and pork chops from marinade, discarding marinade.
• Thread potatoes onto skewers, alternating with pieces of red onion.
• Grill potato kabobs 5-7 minutes, turning as needed. Add the pork chops, and cook with grill covered, 4-5 minutes per side, until a thermometer reads 145°. DON'T OVERCOOK!
• Place pork chops and potato kabobs on a platter or individual plates. You can slide the potatoes and onions off into a bowl as an option for easier serving. Sprinkle pork chops with feta. Then scatter oregano over potatoes and pork chops. Garnish with lemon slices if desired.