Brizola

Brizola (Greek Pork Chop)

A classic Greek brizola is a thick, bone-in pork chop marinated simply in olive oil, lemon, garlic and oregano, then grilled or pan-fried until charred at the edges and juicy within. It's everyday Greek cooking at its best.

Prep

15 min

Cook

20 min

Total

35 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •4 whole bone-in pork chops, about 2.5 cm / 1 inch thick, roughly 200 g each
• •60 ml (4 tbsp) extra-virgin olive oil
• •45 ml (3 tbsp) lemon juice, about 2 lemons, plus wedges to serve
• •3 cloves garlic, finely grated or crushed
• •2 tsp dried Greek oregano, rigani, or 1 tsp regular dried oregano
• •1.5 tsp (1½ tsp) salt
• •1 tsp coarsely ground black pepper
• •1 tbsp olive oil, for the pan, if not grilling

Steps

1. 1 Pat the pork chops dry with kitchen paper. If the rind is still on, score it in a shallow crosshatch so it doesn't curl.
2. 2 Whisk together the 60 ml olive oil, lemon juice, garlic, oregano, salt and pepper in a shallow dish or zip-lock bag.
3. 3 Add the chops and turn to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours. Bring back to room temperature for 15 minutes before cooking.
4. 4 Preheat a grill or grill pan to medium-high, or set a heavy frying pan over medium-high heat with 1 tbsp olive oil.
5. 5 Lift the chops from the marinade, letting the excess drip off, and cook for 5-6 minutes per side, turning once, until well browned with dark grill marks.
6. 6 Check doneness: the chops are done when the juices run clear, the meat is firm but still slightly springy, and an instant-read thermometer inserted into the thickest part (not touching bone) reads 63°C / 145°F. The temperature will carry over to about 65°C / 149°F as it rests.
7. 7 Transfer to a warm plate, tent loosely with foil, and rest for 5 minutes before serving.
8. 8 Squeeze over a little extra lemon, scatter with a pinch more oregano, and serve with lemon wedges, roasted potatoes or a horiatiki salad.