Brizola (Greek-style Pork Chops) #SundaySupper

Brizola Greek Pork Chops

Brizola Greek Pork Chop

Brizola (Greek-style Pork Chops) deliver a taste of Greece to your table. Lemon, garlic and oregano burst onto the scene. Savor a side of lemon potatoes prepared with the same marinade.

This week we’re serving Sunday Supper Greek-style in honor of the release of My Big Fat Greek Wedding 2!
I’ll let you in on a little secret. I never saw the first My Big Fat Greek Wedding movie.
But I am familiar with strong Greek women in real life. I worked for a Greek family in the ’90’s. The couple bought the deli where I worked in hopes to establish a business for their two grown sons.
Hard work and long hours were everyday business to them.
The wife served as a army Sergeant in Greece. She was tough, no nonsense but compassionate when needed. Family was everything to her.
Here in America, she observed old-world customs. She did not drive. She went no where in public without the company of a man. Yet she held it together through some tough times.
As I remember, there was always oregano, lemon and garlic on hand. Imported olive oil from home and vinegar. Lots of vinegar. Vinegar went into all the salads and dressings. Vinegar also kept the coffee pots clean and stainless shiny.
So I kept her in mind when I searched out a recipe for today’s Sunday Supper.
I found Brizola defined as a Greek marinade made with olive oil, lemon, oregano, garlic, red wine vinegar and seasoning. Several recipes called for pork chops. I found a few starring steaks and some featuring potatoes.
So there you have it. A simple yet flavor-packed, versatile marinade that sings Greek to me!
Enjoy some for your pork and the rest to liven up those spuds!

Kalí óreksi! Bon appétit!

Mix the marinade and refrigerate for 1 to 2 hours.

Brizola pork chops marinate

Add a few grill marks and finish in the oven.

Brizola pork chops grill marks

 

greek pork and potatoes

Brizola (Greek-style Pork Chops)

Yield: 2 servings

Ingredients

  • 2 bone-in pork loin center cut chops
  • 1 pound Yukon gold, red or white potatoes cut into 1 12-inch pieces
  • 1/2 cup white or red onions slivered
  • 1/2 cup red peppers, thinly sliced
  • 1/4 cup olive oil
  • juice of 1 lemon (about 2 tablespoons)
  • teaspoon lemon zest
  • 1 tablespoon red wine vinegar'
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Instructions

  • Whisk together oil, lemon juice, garlic, oregano, zest, salt and pepper.
  • Divide into 2 equal parts.
  • chops
  • Pour 1 part marinade into a resealable bag. add chops. Refrigerate for 1 to 2 hours.
  • Drain and pat dry. Grill on each side over medium high heat to brown. About 5 minutes per side.
  • Place browned chops in a baking dish. Cover with foil and finish cooking in oven at 350 until chop reach desired doneness.
  • potatoes
  • Pour remaining marinade into a resealable bag. Add potatoes, onion and peppers and toss to coat. Roast potatoes, single layer in a glass baking dish at 350 for about 40 minutes until crisp outside, tender inside.
  • Drizzle chops and potatoes with additional lemon if desired.

Notes

I used white onions but red are traditionally used.

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Thank you, Nichole Crews from Casa de Crews for hosting this event!

Enjoy all these great takes on Greek cuisine from Sunday Supper!

Greek Appetizers:

Greek Soups:

Greek Breakfast:

Greek Main Dishes:

Greek Side Dishes:

Greek Desserts:

Greek Beverages:

Plus Baked Shrimp with Feta plus More Greek Cuisine from Sunday Supper Movement

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