Bursting with flavor and perfect for a light summer dinner these Greek-inspired pork chops are anything but boring. Cooking over a two-zone fire gives these.

Greek Pork Chops Recipe With Roast Potatoes Brizola Sto Fourno Recipe Pork Chops Mediterranean Recipes Chops Recipe

Juice of 1 lemon.

Greek pork chops. Combine olive oil fresh lemon juice finely minced garlic oregano and chopped rosemary. Place the pork chops in a large resealable plastic bag. The pork is well seasoned and the flavor is amplified through the caramelization that occurs during searing.

How to make Greek pork souvlaki Marinate the pork. Cube pork steak or fillettenderloin steak will give a juicier more flavorsome end result into bite-sized chunks. Place 14 of the spinach mixture on each chop fold in half and secure with a toothpick.

Pound each pork chop with the smooth side of a meat mallet until thin. Add pork to bag and seal. Sea salt 1 heaping tsp.

Dried Greek oregano lemon wedges. In a small bowl whisk together the lemon juice olive oil lemon zest garlic mint parsley oregano and salt. The Greek yogurts slightly acidic nature gently tenderizes the meat leaving it nice and juicy.

Sprinkle the pork with the salt and pepper. The trick to these tender pork chops is the Greek yogurt base in the marinade. Olive oil Worcestershire sauce lemon juice garlic oregano salt and pepper.

Greek grilled pork chops are crispy on the outside juicy on the inside with the classic Greek flavors of olive oil lemon garlic and oregano. To make the marinade beat the olive oil bouillon cubes mustard lemon zest lemon juice garlic and honey in a food processor or in a. Steps to Make It.

The bright acidity is balanced out with salty brininess from the olives and feta. Place the chops in a shallow pan or other non-reactive container. 12 cup extra-virgin olive oil 1 tsp.

Marinate for 20 minutes at room temperature. Pour the marinade over the chops. Whisk the marinade ingredients in a bowl.

Classic Greek Pork Chops serves 4 4 pork chops boston butt pork collar about 34 inch thick. Combine 1 tablespoon red wine vinegar oregano 1 teaspoon olive oil and garlic in a zip-top plastic bag. Place a large skillet on the stove over high heat.

Cover with plastic wrap and chill for at least one hour. Put the pork oil vinegar oregano and garlic in the glass or ceramic bowl or in a sealed plastic bag and mix well. Cover bowl and refrigerate at least 4 hours or overnight.

Preheat the oven to 190 C 374 F Fan.

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