I love the combination of oregano and lemon and loads of garlic, very Greek. Feel free to swap this with other herbs - I'd reduce to 2 tsp for thyme, 1 tsp for rosemary, tarragon, sage, but keep the same amount for mild dried herbs like parsley, basil, chives.
2. Chops -
For thinner chops, cook on high heat for less time and wait until the pan is smoking hot. You want to get a nice crust on the chops!
- this is such a great marinade for chicken too! Use either boneless thigh or cut breast in half horizontally to create 2 thin steaks, then marinade for just 30 minutes, no longer than 1 hour otherwise the lemon will start cooking the chicken. Maximum 2 - 3 hours!!
3. The marinading time
for this recipe is less than the usual because it has lemon juice in it which can "cook" proteins and cause them to go beyond tenderised to either a weird too-soft texture / toughen up. 3 hours is ideal. 24 hours is the absolute max.
See Note 2 above for chicken marinade times. I don't recommend using this marinade for fish (it will cook it, turning it into ceviche!). Prawns / shrimp would be 5 - 10 minutes max. Lamb - probably same as pork. Beef can probably handle a bit longer but I'd still do the same time as pork.
4. Minted Yoghurt
- optional (because the chops are juicy juicy as they are!!). Yoghurt + finely chopped mint + minced garlic + squeeze of lemon juice + salt and pepper + drizzle of olive oil. Mix, set aside for 20 minutes!
Hard to do because all oil and salt in the marinade doesn't get absorbed. So I've done the nutrition using 1 tbsp of olive oil, 1/2 tsp salt, using boneless chops (ie the bone is excluded from the Servings weight shown below), assuming this is cooked on the BBQ.