Greek Style Pork Chops With Rice Recipes

GREEK PORK CHOPS WITH POTATOES

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.

BAKED PORK CHOPS AND RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.
• Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.
• Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.
• Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

GREEK STYLE PORK CHOPS

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.

GREEK STYLE PORK CHOPS

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.

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 CHOPS WITH RICE

Steps:

• In a zip-lock bag, toss the pork chops with the oregano, paprika, salt and pepper until coated. Heat the olive oil in a large nonstick skillet set over medium-high heat; cook the pork chops for 2-3 minutes per side or until browned; transfer to plate.
• Add the stock, lemon juice garlic to the skillet; bring to a boil. Stir in the rice and lemon rind; return the mixture to a boil. Simmer for 5 minutes. Remove from the heat.
• Nestle the pork chops into the rice; drizzle with any accumulated juices from plate. Cover and let stand for 10 minutes. Sprinkle with tomato and onion. Serve with tzatzki sauce (if using).
• NOTES: Beef, chicken or vegetarian meatballs can all be used in this recipe; however if using vegetarian meatballs, substitute vegetable stock for the chicken stock.