Greek Pork Chops (Brizoles Hirines)
Classic oven-roasted Greek pork chops marinated in lemon, garlic, and dried oregano, then roasted golden and finished with a simple pan sauce. A deeply satisfying weeknight dish from the island of Kos.
Ingredients
For the Pork Chops
- 4 bone-in pork chops, about 2.5 cm (1 inch) thick 220–280g / 8–10 oz each
- 3 tablespoons extra-virgin olive oil
- 3 clove garlic finely minced
- 3 tablespoons fresh lemon juice about 1 large lemon
- 1 teaspoon dried Greek oregano
- ½ teaspoon dried thyme
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
For the Pan Sauce
- ¼ cup dry white wine or chicken stock
- 1 tablespoon unsalted butter
- fresh lemon juice squeeze to finish
Instructions
- Combine olive oil, garlic, lemon juice, oregano, thyme, salt, and pepper in a wide bowl. Add pork chops and turn to coat. Marinate at room temperature 30 minutes, or refrigerate up to 4 hours (overnight is ideal). Bring to room temperature before cooking.
- Preheat oven to 220°C (425°F). Place an empty roasting pan or oven-safe skillet in the oven while preheating. Optional: pat chops dry and sear in a cast-iron pan over high heat, 2 minutes per side, for maximum surface color.
- Transfer chops to the preheated pan. Roast at 220°C (425°F) for 10 minutes. Reduce heat to 190°C (375°F) and continue roasting 20–25 minutes, until internal temperature reaches 63°C (145°F).
- Rest chops, loosely foil-tented, for 5 minutes. Meanwhile, set the roasting pan over medium stovetop heat, add white wine, scrape up browned bits, reduce 1 minute. Add butter and swirl to melt. Finish with lemon juice. Spoon pan sauce over chops and serve.
Notes
Thickness matters: use chops at least 2.5 cm (1 inch) thick. Thinner chops dry out in the oven before developing color. Marinating overnight deepens flavor considerably. Even 30 minutes helps. Pan-fried variation (tigania-style): sear in olive oil in a cast-iron pan over medium-high heat, 4-5 minutes per side. Skip the oven. Finish with lemon juice squeezed directly into the pan. Storage: refrigerate leftovers up to 3 days. Reheat covered with foil in a 160°C (325°F) oven with a splash of stock.
Nutrition
Calories: 385kcal | Carbohydrates: 2g | Protein: 36g | Saturated Fat: 7g | Sodium: 620mg