ChefXi OfficialSucculent thick-cut pork chops marinated in wild oregano and lemon, slow-smoked over hickory and finished with a high-heat char. Served with a vibrant, grilled vegetable medley.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper to create the marinade.
Crush the dried oregano between your palms to release the essential oils.
Place the pork chops in a large resealable bag or shallow dish. Pour two-thirds of the marinade over the pork, ensuring they are well coated. Reserve the remaining marinade for the vegetables.
Let the pork marinate in the refrigerator for at least 60 minutes, though 4 hours is ideal for deep flavor penetration.
Take the pork out of the fridge 30 minutes before grilling to bring it to room temperature.
Prepare your grill for two-zone cooking (one side high heat, one side indirect heat). Aim for an ambient temperature of 300°F (150°C) on the indirect side. Add a chunk of hickory wood to the coals.
Place the pork chops on the indirect heat side of the grill. Close the lid and smoke until the internal temperature reaches 135°F (57°C).
Use a meat thermometer; precision is the essence of great BBQ.
While the pork is smoking, toss the bell peppers, zucchini, and red onion with the reserved marinade.
Once the pork reaches 135°F, move it directly over the hot coals. Sear for 2-3 minutes per side until a beautiful crust forms and the internal temperature hits 145°F (63°C). At the same time, grill the vegetables over the high heat until charred and tender.
Let the meat rest for 5-10 minutes after pulling it off the grill to allow the juices to redistribute.
Plate the smoked pork chops alongside the charred Greek vegetables. Garnish with a final squeeze of fresh lemon.
The secret to this dish is the 'reverse sear' on the grill. By starting the pork over indirect heat, you allow the smoke to penetrate the meat while keeping it incredibly juicy. The Greek-inspired marinade provides a bright, acidic counterpoint to the rich, smoky fats. Use high-quality lump charcoal for the best flavor profile. Respect the lineage of the ingredients—source a heritage breed pork if you can.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.