Greek Pork Chops made with a Greek feta marinade and bone-in or boneless pork chops. Add additional seasoning as you like and sear or grill. Optionally reverse sear if the pork chops are thicker or bone-in, or go straight to searing or grilling with thin pork chops. The pork chops are marinated in our very own Greek feta marinade. Consisting of ladolemono & feta cheese brine. To which all sorts of herbs and spices can be added to shape the overall flavors. Optionally served with a bit of crumbled feta cheese should you want. It pairs up well with a Greek salad, Greek Onions & Peppers (sautéed onions & peppers in ladolemono with Goya adobo seasoning), fries, Greek potatoes, or Greek lemon rice.There are many variations you could go with for this dish. But the Greek feta marinade establishes the foundation for Greek-style pork chops. How you season the marinade to shape the overall flavors is entirely up to you, and there is certainly a lot to experiment with.
Servings: 4
Ingredients
- 4 Pork Chops - 2 lbs or slightly more
- 1/4 C Rendered Pork Fat - or Lard
- 1 C Greek Feta Marinade - See notes
- As Desired Seasoning of choice - See the post for some ideas
- As Desired Feta Cheese crumbled - Optional
Instructions
- Preparation: Prepare the Greek feta marinade and empty it into a marinating bowl. Trim excess fat from the pork chops and chop into small pieces. Save the trimmed and chopped fat to render out later. Place the pork chops into the marinade and marinate overnight.
- Rendered Pork Fat: Place the trimmed and chopped pork fat into a skillet over medium heat and render the fat. Mix once in a while. Once the crackling is crisp and browned, discard, reserving the fat to sear the pork chops.If you do not have enough rendered fat, top it up with lard to make about 1/4 cup of total fat. Optionally, you can skip the rendering process and just use lard. If grilling, this step is also skipped, as the pork chops just go straight to the grill.
- Seared Pork Chops: Sear the pork chops over medium-high heat for about 5 minutes per side, or until nicely browned and the juices run clear, at an internal temperature of 145°F. If cooking bone-in pork chops or if the pork chops are a bit thicker, place them into a preheated oven at 300°F and continue to cook until they are 10-15 degrees away from the desired internal temperature. Then sear over medium heat with enough fat to coat the bottom of the pan for 3-5 minutes per side or until the desired internal temperature is reached. You can also sear and finish in the oven.
- Rest and Plate: Rest the pork chops for 5-10 minutes. Optionally garnish with parsley and chili flakes or Aleppo before serving.
Notes
Greek Feta Marinade: The Greek Feta Marinade is made by combining 1/4 cup of Ladolemono & Feta Cheese Brine per 1 lb of meat. This establishes the base marinade and sufficient salt for seasoning the meat. You can use the marinade just like this with black pepper to season the meat or add additional seasoning to elevate and shape the overall flavors. See the post for some ideas.
Internal Temperature: Times will vary depending on thickness and whether it's boneless or bone-in. Cook until an internal temp of between 145°F and 155°F, followed by a rest for best results.