📝 About This Recipe
Transport your senses to a seaside taverna with Brizola, the quintessential Greek grilled steak. These bone-in pork chops are marinated in a fragrant blend of wild Greek oregano, pungent garlic, and bright lemon, then grilled until they achieve a smoky, caramelized crust. Simple yet sophisticated, this dish celebrates the Mediterranean philosophy of letting high-quality meat shine through the balance of acid, salt, and herbs.
🥗 Ingredients
The Meat
- 4 pieces Bone-in Pork Loin Chops (thick-cut, approximately 1 to 1.5 inches thick)
The Marinade (Ladolemono)
- 1/2 cup Extra Virgin Olive Oil (Greek Koroneiki variety preferred)
- 1/4 cup Fresh Lemon Juice (about 2 large lemons)
- 4 cloves Garlic (minced or pressed into a paste)
- 2 tablespoons Dried Greek Oregano (rubbed between palms to release oils)
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Smoked Paprika (for a hint of color and depth)
- 1 tablespoon Sea Salt (adjust to taste)
- 1 teaspoon Freshly Ground Black Pepper
For Finishing and Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 4 pieces Lemon Wedges (for serving)
- 1 pinch Dried Oregano (extra for dusting)
👨🍳 Instructions
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1
Pat the pork chops dry with paper towels to ensure the marinade adheres properly and to promote a better sear later.
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2
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, 2 tablespoons of oregano, thyme, paprika, sea salt, and black pepper until well emulsified.
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3
Place the pork chops in a large glass baking dish or a heavy-duty resealable plastic bag. Pour the marinade over the meat, ensuring every inch is coated.
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4
Seal or cover and refrigerate for at least 2 hours. For the best flavor, let them marinate for up to 6 hours, but avoid going overnight as the lemon juice will begin to cure the texture of the meat.
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5
Remove the meat from the refrigerator 30 minutes before cooking to take the chill off; this ensures even cooking throughout the steak.
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6
Preheat your outdoor grill or indoor cast-iron grill pan to medium-high heat. You want a surface temperature of about 400°F (200°C).
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7
Lightly oil the grill grates. Remove the chops from the marinade, letting the excess oil drip off to prevent flare-ups.
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8
Place the chops on the grill. Sear undisturbed for 5-6 minutes on the first side until deep golden-brown grill marks appear.
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9
Flip the steaks. Using a pastry brush, lightly baste the cooked side with any remaining marinade from the dish (only if you do this early enough for the marinade to cook through).
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10
Cook for another 5-7 minutes. Use an instant-read thermometer to check for an internal temperature of 145°F (63°C) for a juicy medium finish.
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11
In the final minute of cooking, place the lemon wedges on the grill cut-side down for 60 seconds to caramelize them.
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12
Transfer the Brizola to a warm platter. Tent loosely with aluminum foil and let the meat rest for 5-8 minutes; this allows the juices to redistribute.
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13
Just before serving, sprinkle with fresh parsley and an extra pinch of dried oregano. Serve with the charred lemon wedges for squeezing over the top.
💡 Chef's Tips
Always choose bone-in cuts for Brizola; the bone protects the meat from drying out and adds significantly more flavor. If using beef instead of pork, choose a Ribeye or T-Bone and reduce the lemon juice in the marinade slightly to keep the focus on the beefy flavor. Do not skip the resting period! Cutting into the meat too early will cause all the delicious juices to run out onto the plate. For an authentic 'kapnisto' (smoky) flavor, use charcoal instead of gas if possible, adding a few sprigs of dried rosemary to the coals.
🍽️ Serving Suggestions
Serve alongside 'Patates Tiganites' (hand-cut fries sprinkled with sea salt and oregano). Pair with a classic Horiatiki (Greek Village Salad) featuring vine-ripened tomatoes and feta cheese. Accompany with a cold dollop of Tzatziki sauce to provide a creamy contrast to the charred meat. Enjoy with a glass of chilled Assyrtiko white wine or a robust Xinomavro red. Include some grilled pita bread to soak up the lemon-olive oil juices left on the plate.