Brizoles Hirines Greek Pork Chops Recipes

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.

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.

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.

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.

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.