Grilled Pork Chops with traditional Greek Sides
Roasted Potatoes and Greek Salad
Beautiful Frenched Loin Chops
Wednesday Morning Chops were seasoned with garlic, fresh oregano from the garden, lots of coarse ground black pepper and drizzled with olive oil.
One hour before grilling, the juice of one large lemon was squeezed over the chops.
I have a five burner grill.
It is very seldom I need to use all five of the burners.
To cook these chops,
the two outside burners were off and
the three centre burners
on to medium high and the grill preheated to 600°F.
As soon as the chops went on the grill the burner directly
under the chops was turned down low
and the burners on either side were adjusted
to maintain a temperature of 400°F. (lid closed).
Served with Greek Salad
and Roasted Potatoes seasoned with garlic, lemon and oregano.
My twist on a traditional Greek Salad.
Layered with cucumber, onions, green peppers and a perfectly ripe tomato, Sheeps Feta Cheese. Topped with chopped Kalamata Olives.
Layers seasoned with fresh oregano, salt, pepper and drizzled with olive oil.
A Greek Salad is the easiest of salads to make. It is one of the few salads that I actually like.
It is comprised of Tomatoes, Onions, Green Peppers, Cucumber, Kalamata Olives, Feta Cheese, oregano, salt, pepper and Olive Oil.
Just cut up all the vegetables, sprinkle with oregano, salt, pepper and the feta cheese and drizzle with olive oil. The better the ingredients the better the salad, so if you can, use an imported Feta, preferably a Sheeps Feta, and a good quality Extra Virgin Olive oil. This salad is even better in the summer when local tomatoes are in season.
For something a little different, stack the ingredients
Some of these salads have basil rather than oregano.
or, drizzle olive oil over a thick slice of feta,
sprinkle with herbs and bake in the oven until the cheese is hot and starting to melt then, place on top of your salad.