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Greek Grilled Pork

Servings 4

Ingredients

for the marinade

  • 1/2 c. olive oil
  • 1/2 c. white wine
  • 1/4 c. sour cream
  • juice of one lemon
  • 2 T. fresh oregano leaves
  • 2 T. sugar
  • 1 t. garlic powder
  • 1 t. onion powder
  • 1 t. smoked paprika
  • 1 t. salt

for the Tabbouleh

  • 3 T. fine bulgur
  • 1/2 c. warm water
  • 1 lb. Roma tomatoes seeded and finely diced
  • 1/2 red onion finely diced
  • 1/2 c. feta cheese crumbled
  • 2 c. flat-leaf parsley minced
  • 1 c. mint leaves minced
  • 2 T. olive oil
  • juice of one lemon
  • 1/2 t. salt
  • 1/4 t. all spice
  • 1/4 t. cinnamon
  • 1/8 t. cayenne pepper

Instructions

  • Whisk together all the marinade ingredients, olive oil through salt. Place four boneless pork chops in a gallon-sized zipper bag and pour the marinade over the chops. Refrigerate and marinate overnight.
  • Remove the pork about an hour before grilling to bring up to room temperature.
  • Preheat grill to high. Scrape grill grates and turn heat to low. Grill pork on one side, for about 8 minutes. Turn over and grill until the internal temperature of the pork reaches between 145 and 160 degrees Fahrenheit. Allow the pork to rest for 3 minutes before serving.

To make the Tabbouleh

  • Soak the bulgur for 15 minutes in the 1/2 cup of warm water. Drain and rinse the bulgur. In a large bowl, combine the soaked bulgur, chopped tomatoes, onion, parsley, mint, feta cheese, olive oil, lemon juice and seasonings. Mix well.
  • Serve the room temperature Tabbouleh over the grilled pork chops (and potatoes).

Notes

To make the potatoes:
Cover small potatoes with water and bring to a simmer. Cook until potatoes are just barely fork tender. Rinse the potatoes under cold water.
Drizzle the potatoes with olive oil and grill over low heat for about 10 minutes, turning so all the outer skin gets crisp.
Remove the potatoes from the grill and drizzle with more olive oil and sprinkle with salt.
Adapted from Saveur