Greek Style Pork Hirino Spithkasimo Food

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.

GREEK-STYLE PORK KABOBS

Steps:

• In a bowl mix the first 9 ingredients until well blended.
• Add in the pork cubes and place into a large resealable bag; seal and refrigerate for 8-24 hours turning the bag occasionally to coat pork cubes evenly with the marinade.
• Remove the pork cubes from the bag and thread on skewers.
• Season the pork cubes with seasoned salt and black pepper.
• Grill over medium-high heat turning occasionally for about 5 minutes or until the pork is cooked to desired doneness.

GREEK PULLED PORK

Steps:

• Place pork tenderloin into a slow cooker, sprinkle meat generously with Greek seasoning, and pour the jar of peperoncini peppers with their juice over the pork. Cook 4 hours on High.
• Shred the pork using 2 forks and allow to cook 10 to 15 more minutes.

GREEK STYLE PORK (HIRINO SPITHKASIMO)

Steps:

• Put the pork and potatoes in a large earthenware dish.
• Pour a good drizzle of oil in the dish and mix around well. Add the spices and mix again.
• Lay the onions and tomatoes over the top pour over a little more oil and season.
• Cover with foil and cook in a hot oven 400F for around 1 hour, then lower the heat to 350F and remove the foil and cook for another hour till browned. Keep an eye on it to ensure it doesn't burn.
• Serve straight from the earthenware dish with Greek salad.

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 GRILLED PORK CHOPS RECIPE

Steps:

• Gather the ingredients.
• Whisk together the oil, Worcestershire, lemon juice, garlic, oregano, salt and pepper in a medium bowl.
• Place the chops in a shallow pan or other nonreactive container. Pour the marinade over the chops. Cover refrigerate for at least 1 hour, preferably overnight.
• Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire. Remove the chops from the marinade (discard the marinade) and grill until the internal temperature reaches 145 F on a digital thermometer, turning half way through cooking, about 11 minutes total.
• Allow the chops to rest for 5 to 10 minutes before serving. If desired, give the chops a sprinkle of salt and a squeeze or two of lemon juice prior to serving. Tips and Variations: