Baked Pork Chops Greek Style Recipes

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GREEK PORK CHOPS



Greek Pork Chops image

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

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)

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

GREEK STYLE BAKED PORK CHOPS



Greek Style Baked Pork Chops image

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

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

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

BAKED PORK CHOPS GREEK-STYLE



Baked Pork Chops Greek-Style image

A quick and easy way to make tender and juicy Baked Pork Chops. With soft, mellow potatoes on the sides, roasted garlic bits and flavored with marjoram, thyme and lemon!

Provided by [email protected]

Categories     Main Course

Number Of Ingredients 8

2 rib pork chops (about 1 inch thick)
2 large potatoes (peeled)
5 garlic cloves
1/2 lemon
6 tablespoons olive oil
1 tablespoon dried marjoram ( (can use oregano instead))
1 teaspoon dried thyme
kosher salt & freshly ground pepper

Steps:

  • Preheat oven to 230°C / 446°F.
  • Cut potatoes into thin wedges and place in a baking dish or pan.
  • Beat the pork chops using a meat pounder to tenderize them. You can also use the bottom of a big mug to do this if you don't own a meat pounder. Carefully though, making sure you won't hit the bone with it and break it.
  • Place the pork Chops in the pan as well.
  • Drizzle the olive oil over the meat and potatoes and squeeze the half lemon all over as well.
  • Sprinkle the marjoram and thyme all over, and season with kosher salt and freshly ground pepper.
  • Cut the garlic cloves in half and toss in the pan here and there.
  • Add just enough water to cover the bottom of the pan completely.
  • Bake for 20 minutes and then flip the pork chops and bake for another 15-20 minutes more until nicely browned on top. NOTE: You may also use an instat-read thermometer and bake the pork chops until the internal temperature reads 62°C / 145°F.
  • Serve with a Greek salad, a Whipped Feta Dip, or some Tzatziki as a side dish.

Nutrition Facts : ServingSize 1 portion, Calories 814 kcal, Carbohydrate 51 g, Protein 39 g, Fat 52 g, SaturatedFat 9 g, Cholesterol 90 mg, Sodium 105 mg, Fiber 11 g, Sugar 1 g

GREEK STYLE PORK CHOPS



Greek Style Pork Chops image

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

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

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

GREEK STYLE PORK CHOPS



Greek Style Pork Chops image

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

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

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

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