Mediterranean Pork Chops Recipes

Steps:

• Coat the pork chops with spray oil and then sprinkle garlic salt and pepper on both sides.
• Cook by preferred method: Foreman grill, baked, broiled or stove-top.
• Place in serving dish.
• While pork chops are cooking you can prepare the sauce.
• Heat olive oil in a small skillet over medium heat.
• Add red onion and sauté for 5 minutes.
• Add garlic and sauté for 2 more minutes.
• Add the rest of the ingredients to the olives and sauté another 3-5 minutes until heated through.
• Pour sauce over cooked pork chops.
• Top with parsley and feta if desired.

Steps:

• Sprinkle chops with kosher salt and pepper; set aside.
• In a small bowl combine rosemary and garlic.
• Sprinkle rosemary mixture evenly over both sides of each chop; rub in with your fingers.
• Place chops on a rack in a shallow roasting pan. Roast chops in a 425° oven for 10 minutes.
• Reduce oven temperature to 350° and continue roasting about 25 minutes or until an instant-read thermometer inserted through side of chop registers 160°F (make sure tip of thermometer does not touch bone).

Steps:

• Preheat oven to 350 degrees.
• Salt and pepper pork chops and fry in oil in a frying pan, remove from heat and set aside. (its ok if they arent completely cooked but are only browned on the outside of chops, they will cook completely during baking time).
• Combine 1 1/2 cups manwich sauce and 1 3/4 cups hot water, rice, oregano and basil in a 2 quart baking dish.
• Add half the cheeses and 1/2 tsp salt to mixture and stir to combine.
• Arrange chops over the mixture and cover tightly, with either the lid to the casserole dish or tinfoil.
• Bake 45 minutes.
• Remove cover and top with remaining cheese.
• Pour remaining manwich mixed with remaining water over top of all.
• Bake, uncovered for an additional 10 minutes.

Steps:

• In a bowl, mix together the sage, rosemary, thyme, fennel seed, sugar, bay leaf, and salt until thoroughly combined. Rub both sides of the pork chops with the herb mixture, and coat them with olive oil. Refrigerate several hours or overnight.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Grill the chops until they are browned, show good grill marks, and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

Steps:

• Season chops with salt and pepper; dust with flour.
• Heat oil in a saute pan on med high heat.
• Add the chops and saute until browned on both sides, about 5 minutes; remove from pan.
• Add onions and saute for 3 minutes; stir in raisins and garlic, saute another minute.
• Deglaze pan with the marsala, scraping up any browned bits from the bottom of the pan.
• Stir in tomatoes, broth, vinegar, sugar and oregano; bring to a boil.
• Return chops to the pan, cover and reduce heat to med low, simmer for 10 minutes.
• Add olives and capers; simmer until heated through.
• Perfect to serve with orzo -- garnish with parsley and lemon zest.