This recipe is one of our favorites in the house. It is pretty effortless to prepare and cook.


4 Pork chops bone in
¾ cup of Greek dressing.
8 sprigs of oregano
4 russet potatoes
Salt, pepper , olive oil


Mix the Greek dressing -Katerina’s Finest Vinaigrette- to cover pork chops. Tuck in 4 sprigs of oregano. Cover and marinate for 3-4 hours.
Preheat grill for 15 minutes. Soak 4 other sprigs of oregano in water for 15 minutes.
Add oregano to top of coals and spritz with water to help create steam. Cook pork chops on grill for 5 minutes and then flip. Baste with marinade and cook until 150-160 degrees internal temperature. 8-25 minutes depending on thickness of chop.
Wash/clean the potatoes. In a bowl mix a teaspoon of salt, a teaspoon of pepper, a tablespoon of dry oregano. Mix them well and add 3 tablespoons of Katerina’s Finest Greek Extra Virgin Olive Oil. Lather the potatoes with the mix and place them in aluminum foil and close to make a pouch. Bake in the oven at 400 F for about 45 minutes. Try to insert a knife in the potato to see if it is cooked through.
Allow to rest the pork chops for 3-5 minutes and serve with baked potato and side salad!
Another option is to bake the chops in the oven and at the same time you bake the potatoes too.
Do the same process for pork chops with an Italian balsamic dressing. It is delicious!!!

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