Friday, October 8, 2010

Greek Style Marinated Pork

Pork in general has been something I've struggled with. I'm always looking for ways to keep it juicy and to pack it full of flavor. This recipe does both of those things. The lemon gives it a fresh taste and breaks down the meat a bit so that it's tender. The you have the flavors from garlic and herbs that really give this dish a wonderful flavor. Served with yogurt cucumber sauce top gives a great combination of hot and cold all in one bite.

What You Need:

salt and pepper
zest and juice of 2 lemons
1/3 c olive oil
3 cloves garlic, minced
1 tbs minced fresh parsley
1 tbs minced fresh oregano
2 tsp minced fresh thyme
4 thin, center cut pork chops
1 c panko break crumbs
veg oil
For the sauce:
1 large cucumber, peeled, seeded and cut into a small dice
2 tsp coarse salt
2 c plain or greek yogurt
6 cloves garlic, minced

What To Do:

Combine the lemon zest and juice, olive oil, 3 cloves of minced garlic and the herbs together in a bowl along with a pinch of salt and pepper. Pour it into a zip top bag with the pork and let marinate for 2-3 hours. Meanwhile, place the diced cucumber in a colander and sprinkle with the coarse salt. Let sit for 20 minutes before pressing out as much water as possible. Combine the cucumber with the yogurt and 6 minced cloves of garlic.

Remove the pork 30 minutes before cooking to allow it to come to room temp. Heat a large sauté pan over medium high heat with 3-4 tbs of oil, or enough to just coat the bottom of the pan. Place the panko bread crumbs on a plate. Remove each piece of pork from the marinade and press into the panko crumbs to coat each side before pan frying for a couple minutes per side. Serve with the cucumber yogurt sauce on top.

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