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
GRILLED GREEK PORK CHOPS
Make and share this Grilled Greek Pork Chops recipe from Food.com.
Provided by juliebg
Categories Greek
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place lemon juice, olive oil, garlic, black pepper and oregano in a plastic food storage bag and mix well.
- Use a sharp knife and make several small slits into the pork chops before adding them to the marinade mixture.
- Marinate for at least one hour, mixing occasionally. (Two hours is ideal at room temperature).
- Barbecue or grill in the usual manner, using the marinade to brush on while cooking.
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 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 HONEY-LEMON PORK CHOPS
The marinade in this recipe not only makes chops sear beautifully but also provides enticing sweet-sour balance. The chops have to marinate at least 4 hours.
Provided by CookingONTheSide
Categories Pork
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim fat from chops.
- Place chops in resealable plastic bag set in a shallow dish.
- For marinade: In small bowl, combine honey, lemon peel, lemon juice, mint, oil, salt and cayenne pepper.
- Pour over chops.
- Seal bag; turn to coat chops.
- Marinate in the refrigerator for 4-24 hours, turning bag occasionally.
- Drain chops, discarding marinade.
- For a charcoal grill, place chops on the grill rack directly over medium coals.
- Grill, uncovered, for 11-13 minutes or until chops are slightly pink in center and juices run clear, turning once halfway through grilling.
- For a gas grill, preheat grill, reduce heat to medium.
- Place chops on grill rack over heat.
- Cover and grill as above.
Nutrition Facts : Calories 908.6, Fat 53.5, SaturatedFat 11.2, Cholesterol 263.1, Sodium 545.8, Carbohydrate 9.5, Fiber 0.3, Sugar 8.9, Protein 92.1
GREEK-INSPIRED PORK CHOPS
These Greek-inspired pork chops are a complete, mouth-watering meal.
Provided by Laka kuharica - Easy Cook
Categories World Cuisine Recipes European Greek
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add garlic and cook for 1 minute. Add spinach, sun-dried tomatoes, salt, 1/2 teaspoon black pepper, and thyme. Cook until combined, about 2 minutes. Transfer mixture to a medium bowl and add cream cheese and feta cheese. Stir to combine and set aside.
- Pound each pork chop with the smooth side of a meat mallet until thin. Place 1/4 of the spinach mixture on each chop, fold in half, and secure with a toothpick. Season the outside of each chop with black pepper.
- Combine chicken broth, lemon juice, zest, and Dijon mustard in a small bowl.
- Heat remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. Add the pork and cook until golden and no longer pink in the centers, about 5 minutes per side. Transfer to a side dish and tent with foil to keep warm.
- Add the chicken broth mixture to the skillet. Scrape up the bottom of the pan and cook over medium-high heat until reduced by half, about 8 minutes. Spoon some sauce over the pork before serving.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 9.9 g, Cholesterol 82.7 mg, Fat 22.3 g, Fiber 3.5 g, Protein 29.3 g, SaturatedFat 7.9 g, Sodium 881.2 mg, Sugar 1.3 g
GREEK-ALICIOUS GRILLED PORK CHOPS
I wanted to develop a sweet and tangy Grecian-style marinade for pork chops on the grill. The honey also helps tenderize the meat and gives it a beautiful browning ability. I hope you enjoy this! (I didn't want marinade to have a strong garlic flavor, which is why I chose garlic salt.) Note: Times given do not include marinating time of at least 4 hours.
Provided by Mareesme
Categories Pork
Time 26m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim fat from chops and pierce each side with fork twice. Place in resealable bag.
- In small bowl, combine honey, lemon peel, lemon juice, oregano, oil, garlic salt and cayenne pepper. Pour over chops.
- Seal bag and turn to coat chops.
- Marinate in refrigerator for 4-24 hours, turning bag occasionally.
- Drain chops and discard marinade.
- For a Charcoal Grill: Place chops on grill rack over medium coals.
- Grill uncovered for 11-14 mins., turning once halfway through, until chops are slightly pink in center and juices run clear.
- For gas grill: Preheat grill on high, then reduce heat to medium.
- Place chops on rack over heat, cover, and grill as above.
Nutrition Facts : Calories 129.3, Fat 6.8, SaturatedFat 0.9, Sodium 1.5, Carbohydrate 18.9, Fiber 0.4, Sugar 17.6, Protein 0.2
GREEK-STYLE PORK CHOPS WITH ROASTED BELL PEPPER AND FETA
Since I do not measure when I make this recipe the amounts listed are about close to the amounts I use when I make this, feel free to adjust the amounts to suit taste, this recipe serves 2-3 people but may be doubled if desired. To make things easier just use the bottled roasted red peppers. This recipe takes little time to prepare, if you are a lover of Greek food, then you will enjoy this one!
Provided by Kittencalrecipezazz
Categories Pork
Time 25m
Yield 4 pork chops
Number Of Ingredients 14
Steps:
- Set oven to 400 degrees.
- Prepare a large oven-proof skillet.
- In a bowl stir the first 6 ingredients together until well blended.
- In a shallow dish mix the flour with salt, pepper and cayenne.
- Dredge the chops evenly with flour mixture.
- Heat a small amount of olive oil in a skillet and brown over medium heat on both sides for about 2 minutes per side.
- Leave the chops in the skillet and spoon the red bell pepper mixture over the chops.
- Bake COVERED for about 5 minutes.
- Mix together the feta and kalamata olives in a small bowl.
- After 5 minutes of baking, remove the pan and sprinkle the feta cheese/olive mixture over the chops; return to oven (covered) for another 5-6 minutes more.
Nutrition Facts : Calories 458.5, Fat 31.9, SaturatedFat 11.7, Cholesterol 104.8, Sodium 1676.9, Carbohydrate 12.4, Fiber 1.7, Sugar 1.7, Protein 30.2
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 HONEY AND LEMON PORK CHOPS
Honey and lemon add the sweet and sour flavor to these juicy and moist pork chops.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Set oven control to broil. Place pork on rack in broiler pan. In small bowl, mix remaining ingredients. Brush honey mixture evenly on tops of pork chops.
- Broil pork with tops 4 to 6 inches from heat 7 to 8 minutes, turning once and brushing with honey mixture, until no longer pink when cut near bone. Discard any remaining honey mixture.
Nutrition Facts : Calories 230, Carbohydrate 14 g, Cholesterol 70 mg, Fiber 0 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 13 g, TransFat 0 g
GREEK STYLE PORK CHOPS
I had a taste for Greek style pork chops. I found a recipe I mostly liked, gave it a few tweaks and this was the result. Quite yummy!
Provided by DSKat
Categories Pork
Time 1h10m
Yield 4 Chops, 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine red wine vinegar, lemon juice, oregano, olive oil, and garlic in a zip-top plastic bag. Add pork to bag, and seal. "smoosh" around to coat chops. Marinate for 20 minutes at room temperature. "smoosh" again to re-coat chops. Marinate for another 20 minutes.
- Drizzle olive oil into a pan and warm over medium-high heat. Remove pork from bag, and discard marinade. Sprinkle both sides of pork evenly with sea salt. Add pork to pan, and cook for 4 minutes on each side or until desired degree of doneness.
- Squeeze lemon over chops while still in pan, letting chops cook for another minute or so in pan juices. Remove pork from pan, and let stand for 2 minutes.
Nutrition Facts : Calories 477.2, Fat 23.1, SaturatedFat 7.5, Cholesterol 165.5, Sodium 178.9, Carbohydrate 3.2, Fiber 0.7, Sugar 0.6, Protein 60.8
GREEK-STYLE PORK CHOPS WITH RICE
Make and share this Greek-Style Pork Chops With Rice recipe from Food.com.
Provided by Chef mariajane
Categories Brown Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a zip-lock bag, toss the pork chops with the oregano, paprika, salt and pepper until coated. Heat the olive oil in a large nonstick skillet set over medium-high heat; cook the pork chops for 2-3 minutes per side or until browned; transfer to plate.
- Add the stock, lemon juice garlic to the skillet; bring to a boil. Stir in the rice and lemon rind; return the mixture to a boil. Simmer for 5 minutes. Remove from the heat.
- Nestle the pork chops into the rice; drizzle with any accumulated juices from plate. Cover and let stand for 10 minutes. Sprinkle with tomato and onion. Serve with tzatzki sauce (if using).
- NOTES: Beef, chicken or vegetarian meatballs can all be used in this recipe; however if using vegetarian meatballs, substitute vegetable stock for the chicken stock.
Nutrition Facts : Calories 566.5, Fat 28.9, SaturatedFat 8.9, Cholesterol 72.4, Sodium 595.6, Carbohydrate 49.7, Fiber 2.8, Sugar 4.3, Protein 25.6
GREEK STYLE BAKED PORK CHOPS
Make and share this Greek Style Baked Pork Chops recipe from Food.com.
Provided by KittyKitty
Categories Pork
Time 34m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Stir together first 7 ingredients.
- Stir together flour and pepper. Coat both sides of pork chops evenly with flour mixture.Cook pork chops in a lightly greased ovenproof skillet over medium heat 2 minutes on each side. Spoon red bell pepper mixture over pork chops.
- Bake covered at 400F, for 5 minutes. Combine feta cheese and olives in a small bowl. Spoon mixture evenly over pork chops, and bake , covered, 5 more minutes.
Nutrition Facts : Calories 611.6, Fat 37.4, SaturatedFat 13.2, Cholesterol 168.2, Sodium 668.9, Carbohydrate 9.5, Fiber 1.2, Sugar 0.9, Protein 56.7
GRILLED GREEK PORK CHOPS
Categories Chicken Pork Dinner Grill/Barbecue
Number Of Ingredients 10
Steps:
- In a large bowl, mix the first 9 ingredients. Add pork chops and turn to coat. Cover; refrigerate 8 hours or overnight
- Crain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 inches from heat until a thermometer reads 145 degrees, 4-5 minutes per side. Let stand for 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.
GREEK GRILLED PORK CHOPS
Number Of Ingredients 4
Steps:
- Mix above in bowl and put pork chops in to soak for at least 2 hours. Preheat grill as high as it will go. Put the chops on the grill and close thje lid. After one minute open the grill and flip the chops. Close the lid for one minute. now turn down the heat on your grill to medium . Rotate the chops to get your cross hatch marks and let them cook for about 3 minutes with the llid down. after this time flip the chops over and continue cooking for about 4 more minutes. It is best at this point to turn your grill down to its lowest setting. Once the chops are cooked the way you like them get them off the grill. Place on a plate and cover with aluminum foil for 5 to 10 minutes to let them rest. This recovery period lets the meat loosen up and the juices flow throught the pork chops. This really is the most important part of the whole process.
BRIZOLES HIRINES (GREEK PORK CHOPS)
Make and share this Brizoles Hirines (Greek Pork Chops) recipe from Food.com.
Provided by Member 610488
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the meat and pat it dry.
- Core the cleaned apples and cut in 1/2-inch rings.
- Measure out the cider.
- Preheat two frying pans on low heat. Turn the heat up under one of the frying pans to medium-high, and add 4 ounces of butter.
- As soon as the butter stops frothing and starts to turn a pale brown, add the pork chops and brown well on both sides.
- Start the next step while the pork chops are browning. While the pork chops are browning, use the remaining 2 ounces of butter for the apples.
- Add the butter to the second preheated frying pan, and turn the heat up to medium. As soon as the butter stops frothing, sauté the apple rings until golden brown.
- They will brown very quickly. Use a spatula to turn.
- As soon as the pork chops are browned - about 2 1/2 minutes per side - while the apples are still being sautéd, add the cider to the meat and reduce heat to low.
- It is unlikely that all the apple rings will fit in the frying pan at the same time, so divide the butter appropriately. Have a plate ready to hold the cooked apples until all the rings are done.
- Using a spatula, carefully place the apple rings on top of the pork chops. Simmer together for 5 minutes.
- Serve on a platter or individual plates, spooned over with sauce. Add a sprinkle of cinnamon, and serve.
Nutrition Facts : Calories 676.9, Fat 55.9, SaturatedFat 29.3, Cholesterol 204, Sodium 346.5, Carbohydrate 9.6, Fiber 1.7, Sugar 7.2, Protein 34.3
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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