Cindy's Recipes and Writings

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.

Add a few grill marks and finish in the oven.

Print

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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 Salad (Horiatiki Salata) by Angels Home Sweet Homestead
• Greek-Style Sliders with Feta Aioli by Grumpy’s Honeybunch
• Mushroom, Kalamata Olive and Feta Stuffed Phyllo with Whipped Feta Dip by Pook’s Pantry
• Rosemary and Olive Grissini by What Smells So Good?
• Socca Pizza with Spinach, Roasted Tomatoes, Kalamata Olives, and Feta by The Wimpy Vegetarian
• Spanakopita Bites by My Imperfect Kitchen
• Tiropitas (Greek Cheese Triangles ) by Moore or Less Cooking
• Tyropita Appetizer Bites by The Freshman Cook

Greek Soups:

• Avgolemono Chicken Zoodle Soup by Cupcakes & Kale Chips
• Quick and Easy Greek Avgolemono Soup by Confessions of a Cooking Diva
• Shrimp Avgolemono with Spinach by Monica’s Table
• Vegetarian Magiritsa (Greek Easter Soup) by Palatable Pastime

Greek Breakfast:

• Baklava French Toast with Cinnamon Honey Syrup by A Mind Full Mom

Greek Main Dishes:

• Brizola (Greek-style Pork Chops) by Cindy’s Recipes and Writings
• Chicken Greek Salad Flatbread by Family Foodie
• Greek Chirashi Sushi by NinjaBaker
• Greek Breakfast Wraps by Brunch-n-Bites
• Greek Meatball Salad by Magnolia Days
• Gyro Meatballs with Lemon Rice by Casa de Crews
• Kotopita (Greek Chicken Pie) by Curious Cuisiniere
• Mediterranean Meatball Gyros Sandwich by Life Tastes Good
• Slow-Cooked Lamb Shoulder with Roasted Vegetables by Food Lust People Love
• Souvlaki Chicken Wraps with Homemade Tzatziki by The Crumby Cupcake
• Youvetsi (Greek beef or lamb and orzo stew) by Caroline’s Cooking

Greek Side Dishes:

• Greek-style rice salad by Pine Needles In My Salad
• Greek Zucchini Fritters by Hezzi-D’s Books and Cooks
• Homemade Tzatziki Sauce by Cosmopolitan Cornbread
• Spanakorizo by Feeding Big and More

Greek Desserts:

• Chocolate Baklava by The Chef Next Door
• Greek Lemon Cake by That Skinny Chick Can Bake
• Greek Spice Cake by Our Good Life
• Greek Walnut Cake by Pies and Plots
• Greek Wedding Cookies – Kourabiethes/Kourabiedes by La Bella Vita Cucina
• Loukoumades – Greek Donuts by The TipToe Fairy
• Loukoumades (Greek honey fritters) by The Redhead Baker

Greek Beverages:

• Ouzito: The Greek Mojito by Hardly A Goddess

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

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