Chargrilled Pork Chop with Oregano and Grilled Baby Eggplant Recipe | Yummly

Chargrilled Pork Chop with Oregano and Grilled Baby Eggplant

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Recipe courtesy of Sanford D'Amato of Sanford’s Restaurant, Milwaukee, Wisconsin


  • 2 bone-in ribeye (rib) pork chops (3/4-inch thick, 7-9 ounces each)
  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil (plus 1 teaspoon)
  • 2 tablespoons fresh oregano leaves
  • 1 tablespoon ground coriander
  • 2 teaspoons oregano leaves (Greek dry, OR Mediterranean dry oregano)
  • 1/2 tablespoon ground fennel seed
  • 1/4 tablespoon kosher salt
  • 1/8 tablespoon black pepper
  • 2 baby eggplants (6 - 7 ounces each)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon dry white wine
  • 1 1/2 teaspoons ground fennel seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
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    1. For Pork: Place pork chops in a medium resealable plastic bag. Combine 3 Tbs lemon juice, 2 tablespoon oil, 1 tablespoon fresh oregano, 1 Tbs coriander, 2 tsp dried oregano, 1/2 Tbs ground fennel, 1/4 Tbs salt and 1/8 Tbs pepper in small bowl.
    2. Pour marinade over pork in bag; close bag. Turn bag to evenly coat pork with marinade. Marinate in the refrigerator overnight, turning bag occasionally.
    3. Prepare a medium-hot fire in grill. Remove pork from marinade; discard marinade in bag. Drizzle remaining 1 teaspoon oil over both sides of pork chops. Grill chops, uncovered, over direct heat for 8-9 minutes or until temperature reaches 145 degrees F., turning chops over halfway during grilling. Transfer chops to a cutting board. Loosely cover with foil; let rest for 5 minutes. Serve with Grilled Baby Eggplant (instructions follow). Garnish with remaining 1 tablespoon fresh oregano.
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