Best 10 Greek Pork Chops Recipes

GREEK PORK CHOPS

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.

GRILLED GREEK PORK CHOPS

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-INSPIRED SEARED PORK CHOPS

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.

GREEK PORK CHOPS WITH POTATOES

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 HONEY-LEMON PORK CHOPS

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.

GREEK-INSPIRED PORK CHOPS

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.

GREEK STYLE BAKED PORK CHOPS

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.

GREEK-ALICIOUS GRILLED PORK CHOPS

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.

GREEK HONEY AND LEMON PORK CHOPS

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.

GREEK PORK CHOPS

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.