GREEK PORK CHOPS
My in-laws taught me a lot about cooking, so any time I come across a great new recipe, I enjoy making it for them. These bright, lemony chops quickly became a favorite. -Geri Lipczynski, Oak Lawn, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, mix first 9 ingredients. Add pork chops and turn to coat. Cover; refrigerate 8 hours or overnight., Drain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-5 minutes per side. Let stand 5 minutes before serving.Freeze option: Freeze chops with marinade in a freezer container. To use, thaw in refrigerator overnight. Drain pork, discarding marinade. Grill as directed.
Nutrition Facts : Calories 193 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 349mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
GREEK PORK CHOPS
I purchased a new cookbook at Costco recently called Better Homes & Gardens Phase 2 Low-carb Recipes, and tried this Pork Chop Recipe out. It was very easy to assemble and my DH and I enjoyed it with roasted green beans and a salad. I used our George Foreman although the recipe said to grill over medium coals. Worked fine. Hope you enjoy as much as we did.
Provided by Lan3736
Categories Pork
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl combine tomato and salad dressing, set aside.
- Trim fat from meat.
- Rub lemon-pepper seasoning on both sides of chops.
- For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until juices run clear, turning once halfway through grilling.
- Transfer chops to serving plates.
- Top each chop with some feta cheese and some of the tomato mixture.
- If desired, sprinkle with snipped oregano.
GREEK-STYLE GRILLED PORK CHOPS RECIPE
Steps:
- Gather the ingredients.
- Whisk together the oil, Worcestershire, lemon juice, garlic, oregano, salt and pepper in a medium bowl.
- Place the chops in a shallow pan or other nonreactive container. Pour the marinade over the chops. Cover refrigerate for at least 1 hour, preferably overnight.
- Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire. Remove the chops from the marinade (discard the marinade) and grill until the internal temperature reaches 145 F on a digital thermometer, turning half way through cooking, about 11 minutes total.
- Allow the chops to rest for 5 to 10 minutes before serving. If desired, give the chops a sprinkle of salt and a squeeze or two of lemon juice prior to serving. Tips and Variations:
Nutrition Facts : Calories 511 kcal, Carbohydrate 6 g, Cholesterol 132 mg, Fiber 0 g, Protein 40 g, SaturatedFat 8 g, Sodium 896 mg, Sugar 3 g, Fat 35 g, ServingSize 4 to 6 chops (6 servings), UnsaturatedFat 0 g
GREEK PORK CHOPS WITH ZUCCHINI AND FETA
Thin-cut bone-in lean pork rib chops cook in minutes and offer a hearty, meaty richness that can be extra satisfying. A pantry spice blend of dried oregano, thyme, and paprika seasons the chops, and the browned bits left in the pan later flavor the zucchini as it sautes. Choose chops that don't have striations of fat in the meat; if they have a large fat cap, simply trim it off before cooking.
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 30m
Yield Serves 4
Number Of Ingredients 14
Steps:
- To season and cook the pork chops: Stir together the oregano, thyme, paprika, salt, and pepper in a small bowl. Set the pork chops on a cutting board and season both sides of each chop with the spice blend.
- Heat a large skillet over high heat for 1 minute. Add the canola oil, and once it shimmers, add the chops. Reduce the heat to medium-high and cook, without moving the chops, until they are nicely browned, 3 to 4 minutes. Flip the chops and cook on the other side until browned and the centers resist light pressure, 2 to 3 minutes more. Transfer to a plate and set aside.
- To cook the zucchini: Add the zucchini to the skillet with the salt and cook, stirring occasionally, until the zucchini softens, 3 to 4 minutes. Stir in the herbs, then transfer the zucchini to a medium bowl. Stir in the tomato, olive oil, and lemon juice, then sprinkle with the feta cheese.
- Divide the zucchini among 4 plates and serve with the pork chops.
Nutrition Facts : Calories 252, Fat 13 grams, Fiber 2 grams, Protein 28 grams, Sugar 3 grams
GREEK PORK CHOPS WITH POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put a baking sheet in the oven and preheat to 475 degrees F. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread out on the hot baking sheet and roast, flipping halfway through, until browned and tender, about 25 minutes.
- Meanwhile, make 3 shallow cuts in the fat on the side of the pork chops to prevent curling. Rub the pork with 3/4 teaspoon oregano and season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork and cook until just cooked through, 2 to 3 minutes per side. Remove to a large plate.
- Add the tomatoes, garlic and remaining 1/4 teaspoon oregano to the skillet. Cook, stirring, until the tomatoes soften, about 2 minutes. Add the wine and cook until mostly dry, 1 to 2 minutes. Add 1/4 cup water and cook, lightly crushing the tomatoes, until slightly thickened, 1 to 2 minutes. Stir in the olives, sugar and any juices from the plate of pork; season with salt and pepper.
- When the potatoes are done, sprinkle with the feta and let soften for a minute. Sprinkle with the dill and gently toss. Divide the potatoes and pork among plates. Spoon the tomato sauce over the pork and drizzle with the remaining 1 tablespoon olive oil.
GREEK-INSPIRED SEARED PORK CHOPS
Bursting with flavor and perfect for a light summer dinner, these Greek-inspired pork chops are anything but boring. The pork is well seasoned and the flavor is amplified through the caramelization that occurs during searing. The bright acidity is balanced out with salty, brininess from the olives and feta.
Provided by NicoleMcmom
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Place pork chops between sheets of plastic wrap or parchment paper and pound to flatten to 1/2-inch thickness. Season both sides of the chops evenly with Greek seasoning.
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Place 2 chops in the hot skillet and sear for 2 minutes. Flip and cook until chops are no longer pink in the center, or to desired degree of doneness, 2 to 4 more minutes. Set aside and keep warm. Add 1 tablespoon oil to the skillet and repeat to cook remaining 2 chops.
- Add remaining 1 tablespoon oil to the skillet. Add tomatoes and sprinkle with salt and pepper. Cook, stirring occasionally, until tomatoes are slightly blistered and softened, about 3 minutes. Add olives and lemon juice and cook for 2 minutes.
- Serve tomato mixture over pork chops and sprinkle each serving with feta cheese and parsley.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 8.6 g, Cholesterol 62.2 mg, Fat 25.3 g, Fiber 2.3 g, Protein 21.4 g, SaturatedFat 7.3 g, Sodium 951 mg, Sugar 0.7 g
GREEK STYLE PORK CHOPS
These usually come out very tender. I recommend using a nonstick pan so all the good stuff sticks to the chop instead of the pan. The amount of the ingredients is a guess, since I usually eyeball it, but don't be scared to use a healthy dose of the salt and lemon juice.
Provided by C. Taylor
Categories Pork
Time 22m
Yield 5 chops, 5 serving(s)
Number Of Ingredients 6
Steps:
- In a nonstick pan place pork chops and fill with water, 1/2 way up the pork chop.
- Place on stove over med. high to high heat.
- Sprinkle with half of the lemon juice, salt, pepper and oregano. Let cook for approximately 10 minute on that side and then flip them over.
- Sprinkle with the remaining half of the seasonings and continue to cook until the water has completely evaporated and the meat sears to a dark brown (I like to move them around the pan to get all the good stuff to stick to the pork.) Repeat the browning steps for the other side.
Nutrition Facts : Calories 230.4, Fat 14.3, SaturatedFat 4.9, Cholesterol 75, Sodium 3555.8, Carbohydrate 1.9, Fiber 0.3, Sugar 0.4, Protein 22.7
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- To prepare this Greek brizola recipe with roast potatoes (Greek pork chops), start by preparing the marinade. In a large bowl add the roughly chopped onions, the garlic slices and the pork chops (brizola). Drizzle with olive oil and red wine vinegar and season with salt and freshly ground pepper. Sprinkle the pork chops with oregano and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for 1-2 hours.
- Cut a large piece of parchment paper and soak it with water. Squeeze to get rid of the excessive water and line on a large baking tray. Place the potatoes on the parchment paper, drizzle with olive oil and lemon juice, pour in the white wine and season with salt. Sprinkle the potatoes with oregano and minced garlic. Cover with a large wet piece of parchment paper and join the edges together to seal. Bake at 180C for about 45 minutes.
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- Turn the baking tray out of the oven. Uncover the parchment paper and place the pork chops over the potatoes on a single layer. Cover again to seal and pop back in the oven for about 10-15 minutes, depending on the thickness of the pork chops.
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