Kozani Marinated Pork Chops
Publicado el junio 23 2025
An unusual but simple technique keeps pork chops tender!
Kozani Marinated Pork Chops
Rated 5.0 stars by 1 users
Category
Main
Servings
4
Prep Time
35 minutes
Author:
Curio Kitchen
These unassuming chops pack lots of flavor into a picnic-ready dish! This recipe turns convention on its head by cooking the chops first, then marinating them while still warm. The method keeps the meat juicy and helps it soak up extra flavor.
Serve them with crusty bread or sautéed potatoes so you have something else to spoon the delicious marinade over.
Note: The chops will keep in the fridge for up to three days and can be enjoyed reheated or cold.
Ingredients
- 4 boneless, thin-cut pork chops
-
1 teaspoon sea salt
-
4 teaspoons Kozani Spice
- 1 small shallot, minced
-
½ lemon, juiced
- 1 tablespoon red wine vinegar
- 1 tablespoon capers, drained
-
¼ cup chopped green olives
- 2 tablespoons chopped fresh parsley
- Extra virgin olive oil
Directions
Prep the chops Pat the pork chops dry and sprinkle all over with the salt and half of the Kozani Spice. Set aside.
Make the sauce Set out a shallow bowl or container big enough to accommodate the chops in a single layer. Add the minced shallot, lemon juice, vinegar, capers, olives, parsley, and the remaining Kozani Spice to the bowl; toss to mix. Stir in 1/3 cup of olive oil. Set aside.
Cook and serve the chops Add 1 tablespoon of olive oil to a large, heavy-bottomed skillet set over medium-high heat. When the oil starts to shimmer, add the pork chops and cook until they are golden brown on both sides, about 2 minutes per side (145° F internal temperature on an instant read thermometer).
Transfer the cooked pork chops to the container of marinade. Turn them once or twice to coat and then spoon some marinade on top of each chop; let rest for at least 10 minutes.
Serve the pork chops warm (see note) with some marinade spooned over top.
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