Greek Food, Cooking and Recipe Community

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

1 - 9 of 9 Posts
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...
 
  • Like
Reactions: Hash and kosta_karapinotis
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...
Click to expand...
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.
 
  • Like
Reactions: Hash and efhernandez_
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.
Click to expand...
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.
 
  • Like
Reactions: Hash
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 ?
Click to expand...
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!
 
  • Like
Reactions: Hash
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
 
1 - 9 of 9 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top