Greek Pork Chops (Brizola)

Pork-Chops-2Apparently, the last weekend of the summer is upon us. I have no idea how we’ve gotten to this point- didn’t summer just begin?

Regardless, we have a 3-day weekend in our hands people, time to BBQ one last time. Tired of burgers? Let’s work with some pork-chops, shall we?

Pork-Chops-1I love this recipe because it’s so simple and the end result is tasty and flavorful. Very little ingredients, huge flavor! What’s bad about these pork chops is that you may find yourself eating more than necessary, because they are so tasty. Serving these juicy pork steaks with a squeeze of lemon juice adds just enough tang to send you back for seconds.

Serve with Tzatziki (tza·tzi·ki) and Grilled Summer Vegetable Orzo Salad with Fig Balsamic Vinegar to use up the last of your summer veggies!  Or, fire up the oven and prepare some Fully Loaded Spiced Greek Fries because every good protein needs a side-carb. :)

RECIPE:

1/3 cup olive oil

1/3 cup white wine

¼ cup lemon juice

1 tablespoon dried oregano

Salt and Pepper

4-6 pork chops, (with bone or without)

DIRECTIONS:

Combine olive oil, white wine, lemon juice, oregano, salt and pepper. Place pork chops in a plastic freezer bag and pour marinade into the bag. Marinate for 1-2 hours. Lightly salt and pepper before grilling on a medium-hot grill for 4-5 minutes per side or until cooked through, serve with fresh lemon wedges.

Pork-Chops-3

©2014 by Alexandra Salidas Roll, Figs & Feta, LLC.

Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC.  Please do not reprint this recipe without permission.  If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source.  Thank you!


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