• 4 tablespoons Worcestershire sauce
  • ¼ cup honey
  • 4 sprigs oregano
  • 15-18 mint leaves, slapped and torn
  • 3 garlic cloves, sliced
  • ½ cup olive oil
  • 4 1 ½ inch thick pork chops
  • Kosher salt and freshly ground black pepper


1. Make the quick marinade. In a bowl whisk the Worcestershire, honey, oregano. mint, garlic, and olive oil. Dip your finger in and taste. Season with a pinch of salt and a few grinds of pepper. Reserve half of the mixture in bowl as a sauce for the cooked pork chops.

2. Marinate the chops. Place other half of sauce into a large plastic bag with the chops and marinate for 2 hours at room temperature.

3. Grill the chops. Free the chops from their marinade and pat dry with a paper towel while your grill or grill pan is heating to medium high. Season the meat again with salt and pepper and oil your grill surface. Grill the chops until charred, about 5-6 minutes per side (you can cook less depending on how pink you prefer your meat).

4. Tent your chops. Remove chops to a plate and lightly cover with aluminum foil. Allow your chops to rest for 5-10 minutes, then slice and pour over reserved sauce.


Serving ideas: If this is a treat for a chop lover, don’t pre-slice, just serve it with a knife stuck right in the middle of it.

Leftover ideas: Chop the chops and toss into scrambled eggs for breakfast or stir into seasoned rice for dinner. Or use left over Chinese takeout rice and sauté the chops, sauce and rice together in a pan for a quick use of leftovers.