Greek Style Pork Chops Recipes

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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



Greek Pork Chops image

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

2 tablespoons olive oil
4 teaspoons lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon ground mustard
4 boneless pork loin chops (3/4 inch thick and 4 ounces each)

GREEK PORK CHOPS WITH POTATOES

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Greek Pork Chops with Potatoes image

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.

1 1/4 pounds Yukon Gold potatoes, cut into 1-inch cubes
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 boneless pork chops (3/4 inch thick; about 1 1/2 pounds)
1 teaspoon dried oregano
1 1/2 cups halved cherry tomatoes
2 cloves garlic, thinly sliced
1/4 cup dry white wine
12 pitted kalamata olives, halved
1/4 teaspoon sugar
1/3 cup crumbled feta cheese
1/4 cup chopped fresh dill

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



Greek Pork Chops with Zucchini and Feta image

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

1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon sweet paprika
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 1/2- to 3/4-inch-thick lean bone-in pork rib chops
1 tablespoon canola oil
2 medium zucchini, halved lengthwise and sliced crosswise into 1/4-inch-thick pieces
1/4 teaspoon kosher salt
2 tablespoons finely chopped fresh parsley (basil, mint, or oregano is great, too)
1 medium tomato, finely chopped
1 teaspoon olive oil
Juice of 1/2 lemon
1/4 cup finely crumbled feta cheese (about 2 ounces)

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



Greek Style Pork Chops image

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

1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon olive oil
2 garlic cloves, minced
4 (4 ounce) boneless center cut pork chops
1/2 lemon
1 dash sea salt

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



Greek Style Pork Chops image

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

5 pork chops (rinsed well)
1/3 cup lemon juice
2 1/2 tablespoons salt
2 tablespoons oregano
1 teaspoon pepper
water

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



Greek-Inspired Seared Pork Chops image

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

4 (5 ounce) boneless, center-cut pork chops
1 tablespoon Greek seasoning
3 tablespoons olive oil, divided
1 pint cherry tomatoes, halved
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup sliced Kalamata olives
1 medium lemon, juiced
¼ cup crumbled feta cheese
1 tablespoon chopped fresh flat-leaf parsley

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



Greek Style Baked Pork Chops image

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

1/2 cup bottled diced roasted red pepper
1 tablespoon chopped fresh parsley
2 tablespoons olive oil
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/4 cup all-purpose flour
1 teaspoon fresh coarse ground black pepper
4 center-cut pork chops (3/4 inch)
1/2 cup crumbled feta cheese
1/3 cup kalamata olive, chopped

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



Greek-Style Pork Chops With Rice image

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

4 bone-in fast-fry pork loin chops
1 tablespoon dried oregano
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 cups sodium-reduced chicken stock
1 tablespoon lemon juice
1 garlic clove, minced
2 cups Minute Rice, instant whole grain brown rice
1 teaspoon finely grated lemon rind
1/2 cup diced tomato
1/2 cup diced red onion
tzatziki, sauce (optional)

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



Greek Pork Chops image

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.

1/2 cup chopped seeded tomatoes (1 medium)
1 tablespoon bottled low-carb balsamic vinaigrette (we used Newman's Own)
4 boneless pork chops, cut 3/4 inch thick
1 teaspoon lemon-pepper seasoning
1/4 cup crumbled feta cheese with garlic and herbs
snipped fresh oregano (optional)

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