Pork Chops “Krasates” (Χοιρινές Μπριζόλες Κρασάτες )
Nov 11th, 2008 | By Peter Minakis | Category: Greek, Greek Wine, Herbs, Main, Pork, Recipe, Sauce
When I’m in Thessaloniki, one of my favourite places to eat is at the “Kourdisto Gourouni” or Wind-Up Pig.
This Greek brasserie is located in the Square of Agia Sophia and they’ve been serving up delicious Greek food that’s innovative yet stays true to tradition.
This dish is inspired by a Kourdisto Gourouni dish I had with a veal fillet and another dish my mom prepared for me this past summer in Greece.
What you need here are some juicy pork chops (nothing too lean), good dry white wine, some stock, olive oil, squeeze of lemon juice, dried Greek oregano and plump green olives.
As much as I love grilling outdoors, those first cold days of autumn when winter bites yours ears are here. A dish like this satisfies my need for meat and it transports me back to Thessaloniki, one of the best cities in Greece to dine in.
Go out and get some meaty pork chops, some fat content on them (so they don’t dry out), a large skillet and a good bottle of dry Greek wine.
Tsantali Makedonikos works wonderfully here and you can be transported to an outdoor table, sitting in front of the taverna, sipping wine, people watching and eating down home Greek food.
Pork Chops “Krasates” (Χοιρινές Μπριζόλες Κρασάτες )
(serves 4)
4 bone-in pork chops
salt & pepper
2 tsp. sweet paprika
flour for dredging
1/4 cup olive oil
2/3 cup dry white wine
1/2 cup chicken/vegetable stock
2 bay leaves
6-8 large green olives, pitted & chopped
juice of 1/2 lemon
4 tsp. dry Greek oregano
- Rinse and pat-dry your pork chops. Place about a cup of flour into a plate and season with salt and pepper and the paprika. Mix with a fork and taste and adjust seasoning. Dredge your pork chops in the seasoned flour and set aside.
- Place a large skillet on your stovetop over medium-high heat. Add your olive oil and sprinkle some flour to test if the oil is hot enough. Place your chops in the skillet and brown both sides of your chops, about 2-3 minutes per side and then remove and reserve.
- Now reduce your heat to medium and add your wine, stock and bay leaves and simmer while scraping up the brown bits for 2-3 minutes. Place your pork chops back in the skillet and cover. Reduce to a simmer and cook for about 30 minutes or until the chops are tender and the sauce has reduced to half.
- Add the chopped green olives, the lemon juice and Greek oregano and swirl to incorporate. Adjust seasoning with salt and pepper, remove the bay leaves and serve.
- I paired this dish with roasted garlic mashed potatoes and sauteed oyster mushrooms.
Related posts:
- Pork Chops With Mushrooms and Red Peppers [Translate] One of the sources of inspiration for my...
- Pork Chops With a Honey-Mustard Glaze [Translate] Today, I’m going to share with you an...
- Michael Psilakis’ Pork Sofrito [Translate] Last week I was given an advance copy...
- Lamb Chops (Αρνίσια παϊδάκια) [Translate] One of the most enjoyable grilling centerpieces for...
Related posts brought to you by Yet Another Related Posts Plugin.
Joanne, it's ok..life can get in the way of blogging, etc.
Nuria, a little goes a long way…you'll like them.
Maria, the brizoles in Greece are par none!
Ioanna, I've been going to Kourdisto for years…it's a fave for many and always busy, never pretentious.
Kittie, you about to begin your hols…it's take-out from here for ya!
Linda, welcome and I hope you visit again soon!
Laurie, same thing is happening to pigs in Canada, all to sell more pork. Who wants bland & lean?
Darius, Greek soul food, perhaps?
Forkful, you're missing out!
Yanni, I love Thes/niki, great food city!
To all that commented on the pig…I wish I could have one in my kitchen too…luv it!
Those pork chops look perfectly golden brown and tasty!
Never thought Greek Food was big on pork… Excuse my ignorance.. Time to browse Kochilas tomes methinks.
Now THAT’s a pork chop! Green olives and lemon provide a nice flavor balance to the savory chop. I hope New York was great! Looking forward to your next post.
So wonderfully simple – those flavours sound sublime. And I’m always on the lookout for quick weeknight pork chop dinners