Tender marinated grilled pork chops with the Greek flavors of lemon, oregano and garlic served with marinated baby red potato and red onion kabobs.
Prep Time1 dayd20 minutesmins
Cook Time15 minutesmins
Servings: 4
Author: Adapted from Taste of Home Greek Pork Chops
Equipment
skewers
large sealable plastic bags
Ingredients
1/4cupolive oil
3tablespoons lemon juice
2tablespoonWorcestershire sauce
1tablespoondried oregano
1 1/2teaspoonkosher saltplus salt for boiling potatoes
2teaspoononion powder
2teaspoongarlic powder
1teaspoonpepper
1teaspoonground mustard
4boneless pork loin chops3/4 inch thick and 4 ounces each
2 1/2cupshalved baby red potatoes
1/2red onion cut into wedges
1/4cupcrumbled feta
2tablespoonschopped fresh oregano
lemon slices for garnishif 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.