My mom’s pork chops were probably my favorite meal growing up.  She would dredge them in flour before frying them in a pan.  The breading would be juicy and soggy by the time the chops ended up on our plates.  I loved them that way.

My husband prefers grilled or double breaded and almost deep-fried pork chops.  I chose the healthier version for these and grilled them after trimming some of the fat and marinating them for several hours in Mediterranean herbs. 


6 boneless pork chops

1/2 c. green onions

1/2 c fresh mint leaves

1/4 fresh oregano

3 garlic cloves

1/2 tsp. rosemary

1/2 tsp. salt

1/8 tsp. freshly ground black pepper

3 T extra virgin olive oil

1/4 dry white wine


Place herbs and garlic into a food processor.

Process until they are finely chopped.  Drizzle in the olive oil and process again.  Whir in remaining ingredients.  In a shallow dish, coat pork chops with marinade on all sides.  Cover and refrigerate for 3 to 4 hours or longer.

Grill chops on a hot grill until they are done.