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Greek pork chops are just delicious...how can I make them?

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auroracoor1

auroracoor1

Active member
Greek pork chops are the juiciest I've ever had ? how can I make restaurant quality pork chops that look this good?
grilled-greek-pork-chops-720x480.jpg
 
That's barbecue sauce. Greeks don't put barbecue sauce on food - that's an American thing to do. It's surprising you find them juicy, because meat is cooked well done in Greece (more well done than what you would get in the USA if you ordered something well done)

Generally when you cook any meat in Greece you put: olive oil, paprika, oregano, wine, garlic, salt, and pepper...
 
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ellinasgolfer0320 said:
That's barbecue sauce. Greeks don't put barbecue sauce on food - that's an American thing to do. It's surprising you find them juicy, because meat is cooked well done in Greece (more well done than what you would get in the USA if you ordered something well done)

Generally when you cook any meat in Greece you put: olive oil, paprika, oregano, wine, garlic, salt, and pepper...
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Is the meat still juicy even though it's well done?
 
The problem is that pork in Greece is a whole different taste, which makes it so tasty, compared to pork in the US.
 
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AndreasM said:
The problem is that pork in Greece is a whole different taste, which makes it so tasty, compared to pork in the US.
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That's what i've noticed too. It's all about the quality of the meat. Pork in the US turns grey when it's cooked ?
 
It is all about the marinade.4 table spoons olive oil. one of red wine vinegar. 2 cloves garlic sliced.one red onion finely sliced.one table spoon dried oregano.salt & ground pepper. One table spoon of mustard ( optional) In a bowl add everything,stir to coat. Cover with cling film & chill for 1- 2 hours.
 
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efhernandez_ said:
That's what i've noticed too. It's all about the quality of the meat. Pork in the US turns grey when it's cooked ?
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So true! The meat (including pork) is so much better in Greece. Not sure how or why but it is amazing and tastes so much better!
 
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I usually marinate mine in a ladolemono for about two hours or overnight. I know that is an American thing, but it pumps them with some flavorful moisture from the dressing, and then I can "overcook" them like a Greek and they'll still be juicy. Here's the recipe I use for the ladolemono:

www.greekboston.com

Recipe for Ladolemono - Greek Style Olive Oil and Lemon Dressing

Ladolemono is a dressing or marinade that is made from olive oil and fresh lemon juice and is used generously in Greek cooking.
www.greekboston.com www.greekboston.com
 
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