Thursday, June 6, 2013

Greek-Style Pork Rib Chops with Lemon & Oregano






Pork has an incredible ability to embrace a great variety of marinades and bright flavours, making every recipe a unique culinary experience, whether it's smokey Slow Roasted Pulled Pork Carnitas, comforting Herb & Mustard Marinated Pork Tenderloin, festive Stuffed Roast Pork with Armagnac, Prunes & Apricots, or this Mediterranean-inspired recipe for Greek-Style Pork Rib Chops with Lemon & Oregano. A Macedonian cook once said that good cooking was simple, colourful, wholesome and rich. This sentiment still characterizes Greek cuisine, which is perhaps one of the healthiest in Europe. 




1-inch thick Pork rib chops marinating in olive oil, lemon juice, dried Grek oregano 
and seasoned with a little salt and black pepper

Fresh homemade Tzatziki from the St. Lawrence Market



Low in fat and calories, lean trimmed pork is also a great source of protein, minerals and vitamins, making it a healthy and satisfying dietary choice. This simple and delicious recipe for Greek-Style Pork Rib Chops made with a tangy marinade of fresh lemon juice, dried Greek oregano, red wine vinegar and minced garlic captures the essence and vitality of simple Grecian fare. Grilled outdoors over medium-high until golden and served with a heaping bowl of cold and tangy tzatziki and Guy's Green Greek Salad with Feta & Pine Nuts, you'll be booking a vacation to Athens before you've finished nibbling on the bones.






Greek-Style Pork Rib Chops with Lemon & Oregano
Serves 2

2 bone-in pork chops, at least 1-inch thick
1/4 cup olive oil
1/4 cup fresh lemon juice
2 tsp red wine vinegar
1 tsp lemon zest
2 tsp dried Greek oregano
2 tsp minced garlic
fresh ground black pepper

1 cup tzatziki, to serve with the pork
Fresh thyme and lemon, for garnish

In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, garlic and black pepper. Place the pork chops in large resealable plastic bag or flat glass dish. Pour the marinade over the pork chops and marinate in refrigerator for 4-8 hours.

To cook, remove the pork chops from refrigerator and let come to room temperature while you pre-heat an outdoor grill to medium-high. Cut a lemon into thick 1/2-inch slices and brush with some olive oil. For criss-cross grill marks, place the pork chops on a diagonal to the grill grids, rotating 45 degrees when the first set of grill marks start to show, about 4-5 minutes. Rotate the chops and cook for an additional 4-5 minutes. In the final minutes, place the lemon slices on the grill until they're lightly browned. Serve the pork chops with some warm sliced lemon, and top with some fresh thyme and tzatziki.







Guy's Green Greek Salad with Feta & Pine Nuts
Serves 4-6

1 head red leaf lettuce, washed and dried
8 oz Greek Feta cheese, crumbled
1 3-inch piece english cucumber, cut into 1/4" dice
2 sprigs fresh mint, leaves only, chopped
1/2 tsp dried oregano

Vinaigrette:
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
2 tsp Dijon mustard
1 large garlic clove, minced
1/4 cup pine nuts
Maldon salt and fresh cracked black pepper, to taste


Add the olive oil, vinegar, Dijon and minced garlic together in a small bowl and whisk until well combined. Season with fresh cracked black pepper to taste. Stir in the pine nuts and set aside.

In a large salad bowl, tear the lettuces into large bite size pieces. Add the crumbled feta, diced cucumber, chopped fresh mint, dried oregano and dress with the vinaigrette, "so that the leaves all get scrumptious." Season to taste with salt and additional pepper, if desired. 


Magnificent Mykonos with its azure seas and sumptuous cuisine