GREEK PORK CHOPS WITH POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
GREEK BRUSCHETTA
This vegetarian Greek Bruschetta, which can be made both dairy free and vegan-friendly, is a tasty way to get a party started! Toss a tomato, cucumber, red onion and feta cheese salad in a homemade Greek vinaigrette. Slather garlicky, toasted baguette rounds with either hummus or tzatziki, then top with the veggie mixture. Colorful, flavorful and hard to stop eating once you start, Greek Bruschetta is a delicious appetizer for any gathering!
Provided by Erin Parker, The Speckled Palate
Time 25m
Number Of Ingredients 15
Steps:
- Slice the baguette with a serrated knife.
- Rub the baguette slices with the crushed garlic cloves.
- Brush with olive oil.
- Toast on a grill pan until pan marks show. (If you don't have a grill pan, toast in a toaster oven or a conventional oven until crispy.)
- Using a sharp knife, dice the red onion and English cucumber. Quarter the tomatoes.
- Combine the onion, cucumber and tomatoes in a large glass bowl.
- Measure out the feta cheese into the bowl.
- Using a large spoon, toss the ingredients until combined.
- In a liquid measuring cup, measure out the olive oil and red wine vinegar.
- Zest the lemon directly into the liquid measuring cup with the other dressing elements. Season with salt and pepper.
- Whisk or mix with a fork until combined, then pour on top of the vegetables.
- Toss until combined.
- Using a butter knife, spread hummus OR tzatziki sauce on top of the toasted, garlicky bread.
- Spoon the topping on top of the hummus or tzatziki.
- Garnish with parsley.
- Enjoy immediately.
Nutrition Facts : Calories 139 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 245 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
BRUSCHETTA PORK CHOPS
It only takes half an hour to make these flavorful pork chops with a crunchy coating and bruschetta-inspired topping.
Provided by My Food and Family
Categories Home
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425ºF.
- Coat chops with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.
- Bake 20 min. or until chops are done (160ºF). Meanwhile, combine tomatoes and dressing.
- Top chops with tomato mixture and cheese. Bake 5 min. or until cheese is melted.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 31 g
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
BRUSCHETTA PORK CHOPS RECIPE
Reinvent your everyday pork with our Bruschetta Pork Chops Recipe. Our Bruschetta Pork Chops Recipe pop thanks to a vinaigrette and bread crumb coating.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Pour half the vinaigrette into pie plate; place bread crumbs in separate pie plate. Dip chops, 1 at a time, in vinaigrette, then in crumbs, turning to evenly coat both sides of each chop with each ingredient.
- Heat oil in large skillet on medium heat. Add chops; cook 6 to 8 min. on each side or until evenly browned on both sides. Meanwhile, mix pasta sauce and remaining vinaigrette until blended.
- Pour pasta sauce mixture over chops; simmer on medium-low heat 3 min. or until pasta sauce mixture is heated through and chops are done (145ºF).
- Top with cheese; cover. Cook 1 min. or until cheese is melted.
Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g
BRUSCHETTA PORK CHOPS WITH BASIL FOR TWO
It only takes about 5 minutes to get these easy and delicious Bruschetta Pork Chops with Basil for Two into the oven.
Provided by My Food and Family
Categories Home
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425ºF.
- Coat chops with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.
- Bake 20 min. or until chops are done (145ºF). Meanwhile combine tomatoes, dressing, basil and garlic.
- Top chops with tomato mixture and cheese. Bake 5 min.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
GRILLED GREEK PORK CHOPS
Make and share this Grilled Greek Pork Chops recipe from Food.com.
Provided by juliebg
Categories Greek
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place lemon juice, olive oil, garlic, black pepper and oregano in a plastic food storage bag and mix well.
- Use a sharp knife and make several small slits into the pork chops before adding them to the marinade mixture.
- Marinate for at least one hour, mixing occasionally. (Two hours is ideal at room temperature).
- Barbecue or grill in the usual manner, using the marinade to brush on while cooking.
PORK CHOP DINNER FOR TWO
I've prepared this dish for a tableful of people, but it's also easy to fix just for two. If you like different vegetables, simply add them along with the other ingredients. My side dishes for this meal are toasted bread and salad. -Shirley Lazor Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, brown pork chops in oil. Place in a greased 8-in. square baking pan. Layer potatoes, onion and carrot over chops. Dot with butter. Sprinkle with salt and pepper. , Cover and bake at 350° for 55-60 minutes or until pork chops and vegetables are tender.
Nutrition Facts : Calories 472 calories, Fat 19g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 705mg sodium, Carbohydrate 49g carbohydrate (10g sugars, Fiber 6g fiber), Protein 27g protein.
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GREEK PORK CHOPS RECIPE WITH ROAST POTATOES (BRIZOLA STO …
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- To prepare this Greek brizola recipe with roast potatoes (Greek pork chops), start by preparing the marinade. In a large bowl add the roughly chopped onions, the garlic slices and the pork chops (brizola). Drizzle with olive oil and red wine vinegar and season with salt and freshly ground pepper. Sprinkle the pork chops with oregano and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for 1-2 hours.
- Cut a large piece of parchment paper and soak it with water. Squeeze to get rid of the excessive water and line on a large baking tray. Place the potatoes on the parchment paper, drizzle with olive oil and lemon juice, pour in the white wine and season with salt. Sprinkle the potatoes with oregano and minced garlic. Cover with a large wet piece of parchment paper and join the edges together to seal. Bake at 180C for about 45 minutes.
- Now it’s time to get some colour on the pork chops. Heat a griddle pan over high heat and sear the pork chops for about 1 minute on each side, until nicely coloured.
- Turn the baking tray out of the oven. Uncover the parchment paper and place the pork chops over the potatoes on a single layer. Cover again to seal and pop back in the oven for about 10-15 minutes, depending on the thickness of the pork chops.
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