Mediterranean Recipes With Pork

MEDITERRANEAN GRILLED PORK CHOPS

Steps:

• In a bowl, mix together the sage, rosemary, thyme, fennel seed, sugar, bay leaf, and salt until thoroughly combined. Rub both sides of the pork chops with the herb mixture, and coat them with olive oil. Refrigerate several hours or overnight.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Grill the chops until they are browned, show good grill marks, and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

MEDITERRANEAN PORK AND ORZO

Steps:

• Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes., Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook until orzo is tender and spinach is wilted, 45-60 seconds longer. Drain., Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.

MEDITERRANEAN PORK CHOPS

Steps:

• Coat the pork chops with spray oil and then sprinkle garlic salt and pepper on both sides.
• Cook by preferred method: Foreman grill, baked, broiled or stove-top.
• Place in serving dish.
• While pork chops are cooking you can prepare the sauce.
• Heat olive oil in a small skillet over medium heat.
• Add red onion and sauté for 5 minutes.
• Add garlic and sauté for 2 more minutes.
• Add the rest of the ingredients to the olives and sauté another 3-5 minutes until heated through.
• Pour sauce over cooked pork chops.
• Top with parsley and feta if desired.

MEDITERRANEAN PORK CHOPS

Steps:

• Remove pork chops from refrigerator and pat dry with a paper towel. Lightly season both sides of each chop with the garlic powder, plus salt and black pepper, as desired. Set aside.
• Whisk together two tablespoons olive oil with the fresh lemon juice, garlic, oregano, and thyme in a large bowl. Add the Kalamata olives, tomatoes, and Feta cheese and toss to combine. Set aside.
• Add one tablespoon olive oil to a large nonstick skillet set over medium heat. Add the red onion and sauté, stirring occasionally, until the onion softens and starts to develop some color, approximately 4-5 minutes.
• Add the remaining olive oil and the seasoned pork chops to the skillet. Cooking until the chops are golden brown on each side, approximately 3-4 minutes per side.Note: The safe cooking temperature for pork is 145°F. An instant read thermometer inserted into the thickest portion of the chops should read approximately 135°F at this point.
• Pour the seasoned tomato and Feta mixture into the skillet and nestle it in amongst the chops. Cover and reduce heat to medium-low. Simmer for 2 minutes, or until the tomatoes and olives are warmed through and the Feta starts to melt.
• Remove skillet from heat and rest for 5 minutes. Remove cover and serve immediately garnished with fresh parsley, if desired, and your choice of sides. Enjoy!

ONE SKILLET MEDITERRANEAN PORK AND RICE

Steps:

• Heat oil in a large skillet over medium-high heat (I used 12" skillet). Add pork loin filet strips to the skillet, and cook for about 5 minutes, or until cooked through. Transfer cooked strips to a plate.
• Add chopped carrots, bell pepper, onion, and garlic to the skillet, and if necessary add more olive oil. Season with salt and freshly ground black pepper. Saute for about 5 minutes, or until vegetables are tender.
• Add rice to the skillet and stir well. Season the rice-vegetable mixture with salt, black pepper, and oregano. Add lemon zest to the vegetable stock and pour over the rice mixture. Bring to a boil, cover and simmer for about 12-14 minutes until rice is cooked.
• Add the juice of 1 lemon and the cooked pork slices to the rice-vegetable mixture and stir well. Add garbanzo beans, olives and garnish with chopped fresh parsley.

MEDITERRANEAN PORK CHOPS

Steps:

• Preheat oven to 425 degrees Fahrenheit. If desired, line a shallow roasting pan with foil. Sprinkle all sides of chops with salt and pepper; set aside. In a small bowl combine rosemary and garlic. Sprinkle rosemary mixture evenly over all sides of the chops; rub in with your fingers.
• Place chops on a rack in the shallow roasting pan. Roast chops for 10 minutes. Reduce oven temperature to 350 degrees Fahrenheit and continue roasting about 25 minutes or until no pink remains (160 degrees Fahrenheit) and juices run clear.

MEDITERRANEAN GRILLED PORK CHOPS WITH TOMATO SALAD

Steps:

• Prepare the grill and clean grill grates for cooking over medium-high heat or about 350°F to 450°F.
• Pat the pork chops dry with a paper towel and brush both sides evenly with olive oil. Generously season the pork chops with the dry rub and sprinkle the oregano evenly on each chop, patting into the meat on both sides. Rest for 5-10 minutes as the grill heats.
• Meanwhile, prepare the tomato salad so the flavors can meld while the pork chops cook. Get the tomato salad recipe instructions here.
• Grill the pork chops over direct heat, with the lid closed, until the pork chops are well-marked, for 8-12 minutes total, turning once. For juicy pork chops, the chops should still be barely pink in the middle and 140°F. Rest the chops for 5 minutes for the juices to set into the meat before cutting.
• Serve the pork chops topped with the tomato salad and add chunks of feta cheese if desired.