Greek Pork Chops Recipes

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.

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.

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:

• 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.

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:

• 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.

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.

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 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.