Tuesday, January 11, 2011

Are You Watching Where You're Stepping?

Besides the marvelous scenery, the unbelievably good wine, and the incredible history, our favorite thing about Greece was the food. It's quite astonishing that every restaurant in Greece is well, Greek, but it's true. You can't get Chinese, or Italian, there is no need, because nothing is better than Greek fare.

Lately, I've been majorly craving Greek food. Maybe it's the truly awful state of tomatoes in January, maybe it's my sense of adventure at living in a new city, but I've been dying for a good Greek meal. Alex and I made reservations at Zaytinya for DC Restaurant Week, but in the mean time, here is my version of deconstructed souvlaki featuring delicious Greek Pork Chops, pitatzatziki, lightly fried potatoes and peppers, feta, and fresh tomatoes.

Greek Pork Chops (from Food.com)
  • 2 boneless pork loin chops
  • 2 tablespoons olive oil
  • 4 teaspoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 1/2 teaspoon ground mustard

  1. Place lemon juice, olive oil, garlic, black pepper and oregano in a plastic food storage bag and mix well.
  2. Use a sharp knife and make several small slits into the pork chops
  3. Add the pork chop to the marinade mixture.
  4. Marinate for 2 hours in the refrigerator.
  5. Grill on medium heat for 10 minutes uncovered
  6. Turn the heat down to low, cover, and cook for another 20 minutes.
  7. Remove pork chops from heat and tent in foil for 10 minutes.

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