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Souvlaki-Style Pork Chops

These souvlaki-style pork chops are marinated in olive oil, fresh lemon, garlic, and oregano, then cooked until juicy and lightly charred for classic Greek flavour without the skewers. Simple enough for a weeknight dinner but impressive enough for entertaining, this recipe pairs perfectly with Greek lemon rice, pita, and a creamy tzatziki-style dip. A fast, flavour-packed way to enjoy all the bright, Mediterranean flavours of traditional pork souvlaki at home.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Marinating time 30 minutes
Total Time 55 minutes
Course: Main Course
Cuisine: greek, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 4 - 6 pork chops (see recipe note below for options)
  • ¼ cup olive oil
  • Zest + juice of ½ lemon
  • 3 cloves garlic, minced or grated
  • 1½ tsp dried oregano, Greek oregano if you have it
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • 1 pinch dried thyme

Method
 

  1. In a small bowl, whisk together the olive oil, lemon zest and juice, garlic, oregano, salt, black pepper, paprika, and dried thyme until well combined.
  2. Pat the pork chops dry with paper towels, then rub the marinade evenly over all sides. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours.
  3. Cooking options:
Option 1: Grill (most authentic)
  1. Preheat grill to medium-high.
  2. Grill chops 3–5 minutes per side, depending on thickness.
  3. You want good grill marks and slight char.
  4. If chops are thick, lower heat and cook through. Pork chops cook quickly and can dry out if overcooked. For juicy, tender chops, remove them from the heat when the internal temperature reaches 145°F (63°C) and let them rest for 5 minutes before serving.
Option 2: Cast-iron pan or skillet (great indoor option)
  1. Heat a heavy skillet over medium-high.
  2. Add a drizzle of olive oil.
  3. Sear pork chops 3–4 minutes per side until golden.
  4. Lower heat to medium if needed and cook through. Pork chops cook quickly and can dry out if overcooked. For juicy, tender chops, remove them from the heat when the internal temperature reaches 145°F (63°C) and let them rest for 5 minutes before serving.

Notes

Choosing the right pork chops:
For best results, use boneless pork loin chops cut 1–1¼ inches thick. They cook evenly, stay juicy, and absorb the lemon-oregano souvlaki seasoning beautifully.
Other good options:
  • Bone-in centre-cut pork chops: Slightly more flavour and juiciness; allow extra cooking time.
  • Pork shoulder (blade) chops: More marbling and very juicy, though a bit richer and less traditional in flavour.
Avoid: very thin chops (under ¾ inch), which dry out quickly, and pre-seasoned or smoked chops, which can overpower the Greek flavours.