GREEK PORK CHOP MARINADE
This Greek pork chop marinade is easy to mix up and adds so much flavour to pork chops. Marinate and then grill, pan fry, or bake, or freeze for later!
Provided by Bake.Eat.Repeat.
Categories Main Course
Time 50m
Number Of Ingredients 8
Steps:
- Place the pork chops in a large ziplock bag. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, pepper, rosemary, oregano, and garlic.
- Pour the marinade over the pork chops and seal the bag, squeezing out all the air.
- Move the pork chops around in the marinade until they are all evenly coated.
- Refrigerate and let them marinate for at least 30 minutes and up to 4 hours (see note).
- You can freeze the pork chops in the marinade immediately and let them marinate as they defrost, or marinate and cook them immediately.
- Either grill the pork chops for 4-8 minutes per side over medium heat (about 400F), pan fry for 4-8 minutes per side over medium heat, or bake at 400 degrees F for 20-30 minutes, or until an internal temperature of 145 degrees F has been reached.
- Let the pork chops rest, tented with foil, for 5 minutes before serving.
Nutrition Facts : Calories 420 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 27 grams fat, Fiber 1 grams fiber, Protein 41 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 264 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
PORK SOUVLAKI WITH GREEK SALAD & RICE
Pair this healthy souvlaki with a rice dish - or if you're cooking on the barbecue, you might prefer a baked potato instead. The salad has three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 16
Steps:
- Mix the garlic with 2 tsp of the oil, the lemon zest and 1 tsp juice, lots of black pepper, and ½ tsp oregano in a large bowl. Tip in the pork and mix so the meat is well coated. Set aside to marinate for 30 mins if you have time.
- Heat 1 tsp olive oil in a non-stick pan. Add the chopped onion, cover and cook for 5 mins, then remove the lid and stir in the rice, dried mint and bouillon. Pour in 300ml boiling water. Cover and cook for 30-35 mins until the liquid has been absorbed and the rice is tender. Stir in the dill and a squeeze of lemon juice.
- Meanwhile, heat the grill to high or light your barbecue. Thread the pork onto two skewers. Mix the tomatoes, cucumber, red onion and olives in a bowl with the remaining oregano, vinegar, remaining oil and a squeeze of lemon. Pile onto plates and top with the feta.
- Grill the souvlaki for about 4 mins each side until they are cooked, but still juicy. Serve with the salad and rice.
Nutrition Facts : Calories 499 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.8 milligram of sodium
PORK TENDERLOIN MARINATED IN GARLIC, LEMON AND OREGANO WITH GREEK SALAD
Provided by Bobby Flay
Time 1h50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a baking dish, add the marinade and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.
- Heat a grill to high. Remove the pork from marinade and season with salt and pepper, to taste. Grill until golden brown on all sides and cooked to medium doneness. Brush the radicchio and tomatoes with oil and grill until lightly charred. Remove the pork from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before slicing. Remove the radicchio and tomatoes from grill and set aside to cool slightly.
- Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine. Transfer to a platter and top with feta and pork slices. Garnish with fresh oregano and serve.
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
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
SOUVLAKI
Souvlaki is a Greek specialty made with tender cuts of meat. In this pork kebab recipe, the meat is marinated in a lemony olive oil mixture. Serve with rice pilaf and a Greek salad.
Provided by Abby Benner
Categories World Cuisine Recipes European Greek
Time 2h45m
Yield 12
Number Of Ingredients 9
Steps:
- In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
- Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
- Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 4.3 g, Cholesterol 65.4 mg, Fat 8.1 g, Fiber 1.2 g, Protein 24.2 g, SaturatedFat 1.9 g, Sodium 353.5 mg, Sugar 1.4 g
PORK SOUVLAKI
So good broiled, wonderful luncheon or dinner with a Greek salad and rice pilaf. adapted from Canadian Living mag. (cook time includes 10 minutes marinating time) The photo shows them in a pita, have tried them both ways in and on, equally good either way, also so good just over rice, preferable brown rice.
Provided by Derf2440
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim and cut pork into 1 inch cubes.
- In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper.
- Add pork and stir to coat.
- Marinate for 10 minutes (make ahead: cover and refrigerate for up to 24 hours).
- evenly thread pork onto six 8 inch skewers; place on foil lined baking sheet.
- Brush with marinade.
- Broil 6 inches away from heat, turning halfway through, until just a hint of pink remains inside, about 12 minutes.
- Spread tzatziki over each pita.
- Remove pork from skewers and place on pitas; fold over.
Nutrition Facts : Calories 475.9, Fat 24, SaturatedFat 6.3, Cholesterol 71.4, Sodium 476, Carbohydrate 35.2, Fiber 1.6, Sugar 1.1, Protein 28.1
GREEK-STYLE MARINATED PORK WITH LEMON RICE
Plan ahead, the meat has to marinade for 4-24 hours, best when left 24 hours --- this is best made on the grill but can be broiled in the oven.
Provided by Kittencalrecipezazz
Categories Pork
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the marinade by combining the olive oil, lemon juice, grape juice, vinegar, garlic, salt, pepper (to taste), Italian seasoning, basil and crumbled bay leaves.
- Cut the pork into 1-inch cubes( or a little larger if desired).
- Place the pork in a single layer in a glass 13x9-inch pan.
- Slice the onion and seperate into rings.
- Place onion over top of meat.
- Pour the marinade over meat.
- Cover, and refrigerate for 4-24 hours (the longer, the better!).
- Drain marinade, or save to baste meat while cooking (see note below).
- Thread meat on metal skewers; grill or broil in oven (4-5 inches) from heat until pork is cooked.
- Note: if marinade is to be used to baste meat when cooking, heat the marinade to a boil for 3 minutes, and use to baste the meat frequently while cooking.
- Serve hot on a bed of lemon rice (recipe below).
- For lemon rice: grate at least 2 tablespoons lemon peel (or more for a stronger lemon taste); set aside.
- Squeeze out juice from lemon, and combine with butter, rice and broth (salt and pepper to taste).
- Bring to a boil, reduce heat and simmer, cover and simmer (without peeking!) for 20-30 minutes, or until the liquid is absorbed.
- Remove from heat, and stir in lemon peel.
- Serve hot with cooked meat.
- DELICIOUS!
Nutrition Facts : Calories 1071.9, Fat 62.9, SaturatedFat 17.7, Cholesterol 158.2, Sodium 731.2, Carbohydrate 70.9, Fiber 3, Sugar 4.8, Protein 54.4
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PORK SOUVLAKI WITH LEMON RICE | FOODIECRUSH.COM
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4.7/5 (11)Category Main CourseCuisine GreekEstimated Reading Time 7 mins
- Trim the fat from the pork tenderloin and cut into 1-inch chunks. Place in a gallon plastic freezer bag.
- Zest the lemons and set the zest aside for the lemon rice. In a small bowl mix the olive oil with the juice of 2 of the meyer lemons or 3 of the regular lemons, reserving one lemon to juice for the lemon rice. Stir in the garlic, oregano, kosher salt and black pepper. Pour over the pork in the plastic bag, seal tightly removing as much air as possible and refrigerate for 2 hours but preferably overnight, up to as many days up to it's expiration date.
- When ready to cook, heat a grill to medium high heat. Remove the pork from the marinade and discard the marinade. Thread the meat on metal skewers or wooden skewers that have been soaked for at least 20 minutes.
- While the grill is heating, add 2 cups of water to a saucepan with the rice, the lemon zest, the reserved lemon juice, butter and 1 teaspoon salt. Bring the rice to a boil over high heat then reduce to simmer and cover. Cook for 20 minutes, remove from heat and let sit for 10 minutes. Fluff with a fork and season with more kosher salt and pepper to taste and stir in 1 tablespoon of minced parsley.
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- Combine all the marinade ingredients then pour over the pork. Cover and allow to marinade for at least 30 minutes, but up to 24 hours in the fridge.
- Pre-heat an outdoor grill or griddle pan then add the skewers. Cook for 5-7 minutes per side until golden brown all over and cooked through.
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