I am not Greek. Neither is my husband. But these pork chops are amazing. This was one of the many recipes that I married into and I am thankful to my Mother-in-Law for being a great cook, and having had Greek friends who introduced her to this entree. My husband and I like seasoning. Never underestimate the power of a good seasoning. In this case the pepper is a very nice addition, and brings out the other flavors beautifully. My husband still talks about the time his mother accidentally knocked the pepper into the dish and had to scoop the pepper out the best she could. Obviously it was still very peppered, and he still claims that it is the best Greek pork chops he ever had.
Greek Pork Chops
Beautiful pork chops, any size, though we never use bone-in
A few Tbs. olive oil
flour, salt, and pepper for dredging pork chops
4-5 cloves of garlic, minced
1 can chicken broth
1/4 – 1/3 C. heavy whipping cream
2 Tbs. lemon juice
1/4 – 1/2 tsp. pepper
can add fresh parsley
- Dredge pork chops in the flour mixture.
- Heat 2 Tbs. olive oil in a pan over Med. heat.
- Add the pork chops, and cook until done. Place on a plate to make the sauce in the pan.
- Add another 1-2 Tbs. of olive oil, and the garlic. Cook until fragrant, though not burned, about 1 minute. We like garlic. A lot. Those who may not like it quite as much can get similar results from adding fewer cloves of garlic.
- Add the next 4 ingredients, and continue cooking about 10 minutes, stirring occasionally.
- Add the pork chops back into the pan, along with the parsley.
- Eat over cooked Idaho potatoes (we like the leave the skins on, but without is good, too), with Feta cheese sprinkled on top.