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Greek Honey Lemon Pork Chops


Greek Honey Lemon Pork Chops,  Garlic Lemon Couscous with Pistachios and Golden Raisins, and Basic Hummus with warm pita bread-Yum! BHL


Servings: 4


4 bone-in pork rib chops, about ¾-1” each

2 Tbsp honey

1 tsp finely shredded lemon peel (zest lemon before juicing)

2 Tbsp lemon juice

1 Tbsp snipped of fresh mint or 1/2 tsp dried mint, crushed , additional sprigs for garnishing, if desired

1 Tbsp Flying Olive Eureka Lemon Extra Virgin Olive Oil

1/4 tsp salt

Pinch of red pepper flakes, if desired


Wash and pat dry the pork chops. Trim any fat from the chops. Place them in a ziplock bag.

In a small bowl, combine the honey, lemon peel, lemon juice, mint, Flying Olive Eureka Lemon Extra Virgin Olive Oil, salt, and pepper flakes. Pour the marinade over the chops. Flip the bag a few times. Marinate in the refrigerator for 4-24 hours, turning the bag occasionally.

Preheat the grill to medium. Drain the chops, discarding the marinade.

Place the chops on the grill rack directly over medium heat. Sear on each side for 2-3 minutes. Turn off the burner on one side, place the pork chops on the other. Turn down the heat to low. Cook for approximately 10 minutes (depending how thick your chops are) until the juices run clear. Take off the heat and place under a loose foil cover for 10 minutes. Garnish with mint, if desired.

.Inspired by a recipe by Lainey6605 on

Submitted by Barb L.