By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
192 cal · 254 min
Greek Pork Chops
Recipe GLPR5634e0d8800e59
Tender pork chops marinated in a vibrant blend of red wine vinegar, oregano, and garlic, then pan-seared until golden and crispy. This Greek-inspired dish is simple, flavorful, and ready to serve hot from the skillet.
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Ingredients
1 pound Pork cutlets or thin boneless pork chops
1 tablespoon Vegetable oil
1 tablespoon Red wine vinegar
1 tablespoon Dried oregano
2 Garlic cloves, peeled and minced
½ teaspoon Salt
¼ teaspoon Black pepper
Directions
In a large glass or ceramic bowl, or a sealed plastic bag, combine the pork cutlets, vegetable oil, red wine vinegar, dried oregano, and minced garlic. Stir or massage the mixture until all pork pieces are well coated with the marinade.
Cover the bowl with plastic wrap or seal the bag tightly. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully infuse into the pork.
Remove the marinated pork from the refrigerator. Pat the pieces dry with paper towels and season both sides evenly with salt and black pepper.
Heat a large skillet over high heat until very hot, about 2-3 minutes.
Carefully place the pork pieces into the dry, hot skillet, adding them one at a time with approximately 30 seconds between each addition to ensure even cooking and browning.
Cook the pork for about 7 minutes on the first side without moving it, until it develops a golden-brown, crispy exterior. Flip each piece and cook for another 7 minutes on the second side until golden brown and cooked through. The internal temperature should reach 145°F at the thickest part.
Transfer the cooked pork chops to a serving platter and serve immediately while hot.
Comments
This is a straightforward marinade-and-cook dish with ingredients available at any Charlotte grocery chain—pork chops, oil, vinegar, oregano, and garlic are staples at Harris Teeter, Food Lion, Kroger, and Walmart. At roughly $2.50 to $3.50 per pork chop plus pennies for the marinade, cost per serving lands around $3 to $4, which is solid for a protein-forward dinner. The stated 254 minutes is misleading; actual hands-on time is perhaps 15 minutes of prep and marinating, with the remainder passive time, so expect this to be a same-day dinner that needs planning ahead rather than a weeknight quick meal. The dish reheats reasonably well and feeds four as a straightforward main, though it pairs best with a side of rice or potatoes rather than standing alone.
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