Greek Pork Chops
I remember when I studied abroad in Greece during my college years. This was before the Euro, before Greece worried that the tourists wouldn’t come, and when Greeks were grateful for the off season guest. We were traveling through the countryside on our way to Nestor’s Palace and stopped at a mountain side taverna. Our student advisor went in to ask what was available for us to eat and while there was nothing officially ready, the promise of a 20 person tab incited the owners to business. They made us fresh cabbage and carrot salad (a wintertime favorite), grilled pork chops, and fresh fried potatoes. They gave us some of their homemade wine and even let us fill our water bottles with it to take with us. After we ate, they pushed back the tables and chairs and engaged us all in some of the best Greek dancing ever. It even caused our professor to agree to skip Nestor’s Palace. Some might consider that a tragedy. We all considered it a blessing that day!
4 teaspoons fresh lemon juice
2 teaspoons dried Greek oregano
1 teaspoon sea salt
½ teaspoon ground mustard
4 center cut, bone in, pork chops, about 1 inch thick
In a large ziploc plastic bag, combine the first four ingredients. Add the pork. Seal the bag and turn to coat. Refrigerate for at least 8 hours, but overnight is better.
Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 inches from the heat for 4-5 minutes on each side or until a thermometer reads 145°F. Let stand for 5 minutes before serving.