Mediterranean Style Pork Chops Recipes

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MEDITERRANEAN PORK CHOPS



Mediterranean Pork Chops image

The RSC#10 contest ingredients inspired this tangy Mediterranean sauce for pork chops. It turns out like a chutney or salsa. Beautiful, easy and gourmet.

Provided by Engrossed

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb thin boneless pork loin chop
cooking spray, to coat
garlic salt, to taste
ground black pepper, to taste
1 teaspoon olive oil
1 cup red onion, chopped
2 garlic cloves, minced
1 lemon, juice of
1 tablespoon balsamic vinegar
1 tablespoon whole grain Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
2 (1 ounce) packets Splenda sugar substitute (if too acidic) or 2 (1 ounce) packets sugar, to taste (if too acidic)
2 tablespoons capers
8 ounces grape tomatoes, whole
1/2 cup pitted kalamata olive, whole
2 tablespoons fresh parsley, chopped to top
feta cheese, to top (optional)

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.

Nutrition Facts : Calories 292.1, Fat 11.2, SaturatedFat 3.2, Cholesterol 76, Sodium 500.1, Carbohydrate 22.6, Fiber 2.4, Sugar 15.6, Protein 26

MEDITERRANEAN GRILLED PORK CHOPS



Mediterranean Grilled Pork Chops image

Very simple and oh, so good! Best of all, can be made from ingredients you probably already have in your pantry. My favorite way to do pork chops. Hope you enjoy this recipe as much as I do.

Provided by STORMY3600

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 4h20m

Yield 4

Number Of Ingredients 9

2 teaspoons dried sage, crumbled
2 teaspoons dried rosemary leaves, crumbled
1 teaspoon dried thyme
1 teaspoon fennel seed, crushed
½ teaspoon white sugar
1 bay leaf, crumbled
1 ½ teaspoons salt
4 bone-in pork rib chops (not pork loin chops) - at least 1/2-inch thick
⅓ cup extra-virgin olive oil

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).

Nutrition Facts : Calories 386.1 calories, Carbohydrate 1.6 g, Cholesterol 83.9 mg, Fat 28.9 g, Fiber 0.7 g, Protein 28.3 g, SaturatedFat 6.3 g, Sodium 944.1 mg, Sugar 0.5 g

MEDITERRANEAN PORK CHOPS



Mediterranean Pork Chops image

These Mediterranean Pork Chops are seasoned with rosemary and ready in just 45-minutes.

Provided by EatingWell Test Kitchen

Categories     Healthy Pork Chop Recipes

Time 45m

Number Of Ingredients 5

4 boneless or bone-in pork loin chops, cut 1/2 inch thick (1 to 1-1/2 pounds total)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon finely snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
3 cloves garlic, minced

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.

Nutrition Facts : Calories 161 calories, Carbohydrate 1 g, Cholesterol 62 mg, Fat 5 g, Protein 25 g, SaturatedFat 2 g, Sodium 192 mg

GREEK PORK CHOPS



Greek Pork Chops image

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

2 tablespoons olive oil
4 teaspoons lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon ground mustard
4 boneless pork loin chops (3/4 inch thick and 4 ounces each)

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

MEDITERRANEAN PORK CHOPS



Mediterranean Pork Chops image

Make and share this Mediterranean Pork Chops recipe from Food.com.

Provided by katie in the UP

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

4 boneless pork chops
1/4 cup flour
1/4 cup olive oil
1 1/2 cups onions, sliced
1 cup golden raisin
2 tablespoons chopped garlic
1/2 cup dry marsala
1 1/2 cups roma tomatoes, seeded and chopped
1 cup chicken broth
1/4 cup white wine vinegar
2 tablespoons sugar
2 teaspoons dried oregano
1/2 cup pimento stuffed olive
2 tablespoons capers, drained and crushed
2 tablespoons fresh parsley, chopped
2 tablespoons lemon zest

Steps:

  • Season chops with salt and pepper; dust with flour.
  • Heat oil in a saute pan on med high heat.
  • Add the chops and saute until browned on both sides, about 5 minutes; remove from pan.
  • Add onions and saute for 3 minutes; stir in raisins and garlic, saute another minute.
  • Deglaze pan with the marsala, scraping up any browned bits from the bottom of the pan.
  • Stir in tomatoes, broth, vinegar, sugar and oregano; bring to a boil.
  • Return chops to the pan, cover and reduce heat to med low, simmer for 10 minutes.
  • Add olives and capers; simmer until heated through.
  • Perfect to serve with orzo -- garnish with parsley and lemon zest.

Nutrition Facts : Calories 649.4, Fat 27.2, SaturatedFat 6.6, Cholesterol 124, Sodium 417.1, Carbohydrate 52.9, Fiber 4.3, Sugar 32.7, Protein 44.9

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