Grilled Pork Chops with Ladorigano Sauce

These grilled pork chops are tender, juicy, and packed with warm Mediterranean spices and bright citrus flavor. A simple brine and quick lemon-oregano sauce take this easy grilled dinner to the next level!

When it comes to pork chops, I’ve found that just a little extra effort—like a quick homemade brine—makes all the difference. Grilled pork chops sometimes get a bad rap for turning out tough, bland, and dry, but brining is a transformative technique that can help you achieve tender and juicy grilled pork chops every time.

Brining involves soaking meat in water seasoned with a flavorful mixture of aromatics, salt, and sugar. This enhances the pork’s ability to retain moisture and infuses it with rich, vibrant flavors. 

My brine recipe draws inspiration from my mother’s kitchen, where she frequently uses warm, fragrant spices like cinnamon and clove. Adding herbs, garlic, and citrus creates a delightful balance of savory depth. 

I finish the grilled chops with a traditional Greek dressing called ladorigano to elevate the flavor even further. A cousin of lemony ladolemono, ladorigano is a more oregano-forward sauce that shines as a finishing drizzle for grilled meats, fish, and pork.

Say goodbye to dry, and welcome a new era of succulent, flavorful grilled pork chops!

Table of Contents

1. What You Need to Make Grilled Pork Chops 
1. For the Chops and Brine:
2. For the Ladorigano Sauce
2. How to Grill Pork Chops
3. Brining Versus Marinating
1. Brining
2. Marinating
4. How Long to Brine Pork Chops & Brining Tips
5. What to Serve with Grilled Pork Chops?
6. More Mediterranean Pork Recipes
7. Grilled Pork Chops Recipe

What You Need to Make Grilled Pork Chops 

There are endless possibilities for seasoning grilled pork chops. Here is what I like to use for an aromatic, yet straightforward brine mixture. You can also use this brine for other meats, such as chicken and turkey.

For the Chops and Brine:

• Kosher salt keeps the pork chops juicy by acting as a moisture retention agent and flavor enhancer. It helps break down muscle fibers to tenderize the meat. Kosher salt is made of pure sodium chloride and has no anti-caking agents or iodine. I specifically like kosher salt in this recipe as it dissolves well.
• Brown sugar adds sweetness and a lovely, caramel-like flavor to the overall brine. You can use either light or dark brown sugar.
• Garlic cloves contribute a savory flavor.
• Peppercorns: I use multicolored peppercorns because they provide heat, pepperiness, and fruitiness simultaneously. If you prefer to use one type of peppercorn, that’s also fine. Do not use ground pepper; the whole peppercorns retain their essential oils, which flavor the brine.
• Orange adds flavor, and its acidity helps tenderize the meat. Be sure to wash the exterior of the orange thoroughly. You can also substitute lemon! 
• Cinnamon sticks enhance the brine with an aromatic, slightly spicy note. It’s not overpowering; it simply adds a touch of luxury to the brine.
• Whole cloves enhance the meat by imparting a subtle sweetness and warm flavor.
• Bay leaves add a subtle, floral, herbal flavor. Dried or fresh work. Don’t have any bay leaves? Use oregano or rosemary.
• Pork chops: When grilling pork chops, select chops on the bone. They are more flavorful and tend to stay juicier during cooking. Boneless chops are more likely to dry out on the grill. Also, I like thick-cut chops, because they don’t overcook as fast.
• Extra virgin olive oil drizzled over the pork chops before grilling adds flavor and prevents the chops from sticking to the grill. And yes, it’s ok to use extra-virgin olive oil in high-heat applications like grilling.
  • READ MORE: A Comprehensive Guide to Baking With Olive Oil
  • TRY IT: High-quality Extra Virgin Olive Oils from The Mediterranean Dish Shop

For the Ladorigano Sauce

• Olive oil: I always use the best quality extra virgin olive oil in my dressings. It adds optimum flavor and is high in nutritional value. 
• Lemon adds a burst of bright, tangy flavor to the sauce, perfectly complementing the oregano and olive oil. Feel free to add more lemon juice if you prefer a stronger flavor. Taste the sauce and adjust the ingredients to suit your preference.
• Oregano: Aromatic Greek oregano is the star of this sauce! It adds an incredible depth of flavor, is slightly peppery, and very fragrant. 
  • READ MORE: Oregano: Everything You Need to Know About This Essential Mediterranean Herb
  • TRY IT: Fragrant Greek Oregano, grown and harvested in Greece
    

How to Grill Pork Chops

Grilling pork chops is easy! Avoid overcooking them; otherwise, they will lose moisture and tenderness. A thermometer is a useful tool for accurately checking the temperature of pork chops. The internal temperature of the cooked pork should be 145°F. Don’t worry if it seems slightly pink in the middle; it is safe to eat. Here is the step-by-step rundown of how to brine and grill pork chops. 

• Prepare the Brine: Combine 6 cups water, 1/2 cup (70g) brown sugar, 5 tablespoons Morton or 10 tablespoons Diamond Crystal kosher salt (84g), 3 peeled garlic cloves, 20 whole mixed peppercorns, 1 sliced orange (including the rind), 4 cinnamon sticks, 10 whole cloves, and 5 bay leaves in a large saucepan. Place the saucepan over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low and allow the brine to simmer gently for about 10 minutes. Stir occasionally to ensure the salt and sugar dissolve fully.
• Cool the brine. After simmering, remove the saucepan from the heat. Cool it over an ice bath or cover the saucepan and place it in the refrigerator until it reaches room temperature, which may take about 30 minutes to an hour.
• Brine the pork chops. Once the brine has cooled completely, immerse 4 (1 1/2-inch thick) bone-in pork chops (approximately 1 3/4 pounds) in the brine solution, ensuring the meat is fully submerged. Cover the saucepan with a lid or wrap it tightly with plastic wrap, then place it in the refrigerator. Allow the pork to brine for at least 2 hours and up to 12 hours. About 3 to 4 hours is ideal
• Prepare for grilling. Light your coals or preheat your gas grill to medium-high heat (around 400°F). If using coals, bank hot coals on one side of the grill, so you have two zones; one for direct and one for indirect cooking. If using gas, have one side at a high temp and one at low. Ensure the grill grates are clean to prevent sticking. Remove the pork chops from the brine and pat each chop dry. Drizzle the pork chops with extra virgin olive oil on both sides.
• Grill the pork chops. Place the pork chops on the grill. On a gas grill, close the lid and let them cook for approximately 6 minutes on one side. Open the grill, flip the chops, and continue grilling for another 6 minutes on the other side. On a charcoal grill, place the pork chops directly above the coals and sear on both sides. Then, move them to the indirect heat side of the grill (not directly over the hot coals) and cover. The indirect heat will cook the chops without burning them. Grill, turning occasionally, until the chops reach an internal temperature of 145°F on an instant-read thermometer. 
• Rest the Chops: Remove the pork chops from the grill and set aside. Let them rest uncovered for 5 minutes. 
• Make the Ladorigano Sauce: While the pork chops are resting, combine 1/3 cup lemon juice, 1/3 cup extra virgin olive oil, a pinch of salt, and 1 1/2 teaspoons dried oregano in a small bowl. Whisk the mixture until it’s well blended and emulsified.
• Serve: Drizzle the sauce over the pork chops just before serving. 

Brining Versus Marinating

Brining and marinating are not the same thing! Let’s begin by distinguishing between the two, as they serve different purposes in the culinary world.

Brining

• Brining is a culinary technique that involves immersing food, particularly meats, in a solution of salt and water, often with aromatics.
• Boosts the meat’s moisture content through osmosis.
• Salt in the brine amplifies the meat’s flavor profile while also penetrating the muscle fibers and tenderizing it. Drawing moisture out of the meat, then allowing it to reabsorb the seasoned brine.
• Striking the right balance between salt and water is key; insufficient salt won’t adequately hydrate the meat, while excessive salt can cause the meat to break down too much, resulting in an unappetizing mushiness.
• Brining primarily adds moisture and some flavor.

Marinating

• Focuses on imparting flavor and texture to the exterior of the meat rather than penetrating the meat deeply.
• The process typically flavors meat with oils, acids like vinegar or citrus juice, herbs, yogurt, and spices. The acids help tenderize the surface of the meat.
• Can promote browning when grilling. 

How Long to Brine Pork Chops & Brining Tips

Brining time depends on the thickness of the pork chops. The longer you brine, the juicier the pork chops will be. However, even a couple of hours is sufficient to add moisture. Here are some more tips to keep food safety in mind when brining pork. 

• The brine solution can be made a day in advance. Cover and keep in the refrigerator. 
• Ensure the brine is cold before adding meat.
• Ensure the meat is fully submerged in the brine to avoid bacterial growth.
• Cover the brine and meat in the refrigerator for the recommended brining time.
• Don’t brine the pork for more than 12 hours, as this may cause it to become too salty and give it a mushy texture. 
• After brining, pat the meat dry with paper towels. There’s no need to rinse; season lightly (if desired), being mindful that the brine has salt.
• Always discard the brine after use.

What to Serve with Grilled Pork Chops?

I always love grilled pork chops with a simple and tangy red cabbage salad and some grilled vegetables. Add some refreshing peach lemonade to sip and a light, refreshing dessert like a fruit granita for a perfect summer evening meal. 

More Mediterranean Pork Recipes

Entree

Pork Chops with Bay Leaf and Lemon Slices

Meat and Poultry

Roasted Pork Tenderloin with Herb and Pistachio Salsa

Meat and Poultry

Roast Pork Loin with Butternut Squash and Apple

Greek

Pork Souvlaki

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