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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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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.

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?
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