Mediterranean Grilled Chops

Ingredients

• 4 chops, either lamb (shoulder chops are our favorite) or pork (we prefer bone-in loin chops); 1/2″-3/4″ thick works for pork; 3/4″-1″ thick works for lamb
• 4 T of olive oil
• 1/2 tsp dried oregano
• 2 large cloves of garlic – about 1 tsp, minced (use a garlic press to get it VERY fine)
• 1 T lemon juice
• 1/4 tsp salt
• vegetable oil for coating chops

To make the sauce whisk together the olive oil, oregano, garlic, lemon juice, and salt and set aside.

Brush the chops with the vegetable oil on both sides to prevent sticking to the grill and lightly salt and pepper them.  Place them on a medium hot grill (when you can comfortably hold your hand 5 inches above the grill for 3-4 seconds).  Turn once, after about 3 minutes (for the thinner chops) or 4 minutes for the thicker chops and grill another 3 or 4 minutes.  Remove from the grill and immediately spoon a little of the sauce over the top; let rest for 5 minutes before serving. Pass around remaining sauce at the table; use leftover sauce for a salad dressing.