Marinated Pork Chops ©

 

 

 

Freshly picked tarragon from the garden, thick Greek yogurt, Dijon mustard and a sprinkling of whole red pepper corns! It’s always fun to make up a recipe from the ingredients available and this is definitely one I shall be doing again.

Reminiscing over the summer’s activities long ago, we talked of our four day trip to the Epirus Mountains in northern Greece and the wonderful introduction our friends gave us to a place full of history and tradition. While lunching in the beautiful mountain village of Metsovo, we tried and then bought, the well known Metsovo smoked cheese. Here below is how they traditionally cook it.

For S and C and E and F. Thank you so much!

 

 

 

 

 

Easy

 

 

Two Persons

 

Special Equipment : Barbecue

 

 

Ingredients : Greek Metsovo Smoked Cheese

2 Slices of Greek Metsovo Smoked Cheese, 1 cm thick each slice

1 thinly sliced chilli pepper (optional)

Half a lemon juice per person

1 tbs Olive oil for frying

 

Method : Greek Metsovo Smoked Cheese

1. Cut string and peel away outer covering of cheese, just for the amount of cheese you want to use.

2. Cut two slices of cheese 1 cm thick, per person.

3.  Place cheese in oiled frying pan and sprinkle with thinly sliced chilli, if liked.

4. When your barbecue is ready and good and hot, place frying pan on to cook. The cheese will soon melt and become bubbly.

5. Remove from heat, serve straight away and squeeze over lemon juice.

* This is a perfect starter, while you are waiting for your Pork Chops to cook!

** This cheese is available in any good Greek Cheese shop, or Good Greek Food shop out side Greece.

 

 

 

 

 

Greek Metsovo Cheese : Peel away outer casing and cut away string, just for the amount of cheese you are going to be using.

 

Place in oiled frying pan, sprinkle with chilli, if liked and fry on hot grill.

 

The cheese soon melts…

 

Once it is all melted, transfer to your serving plate, with the help of a knife and spatula and sprinkle with fresh lemon juice!

 

 

 

Marinated Pork Chops in Fresh Tarragon, Dijon Mustard, Greek Yogurt And Whole Red Pepper Corns.

 

Ingredients 

 

*** Marinade chops two hours before cooking!

 

1 large pork chop per person

2 tbs finely chopped fresh tarragon, or if not available, dried

2 heaped tbs thick Greek Yogurt ( Fage )

2 heaped tabs Dijon Mustard ( only Dijon! )

2 tbs whole red pepper corns

2 tsp salt, sprinkled over meat, 1/2 tsp more for the marinade

Freshly ground black pepper

1 tbs spoon olive oil

 

Method

1. Rinse Pork Chops to remove any bone splinters which might be stuck to the meat from the butchers cleaver.

2. Pat dry with kitchen paper and arrange in suitable dish which will hold your chops. salt and pepper on both sides and sprinkle with your red pepper corns.

3. Soak freshly gathered tarragon in salted water for three minutes. Drain, pat dry with kitchen paper and pull leaves of stalks. Chop up finely.

3. Mix together marinade, yogurt, dijon mustard and chopped tarragon.

4. Using a spoon spread marinade over both sides of your chops. Marinade for two hours in refrigerator.

5. **Important : remove chops from refrigerator half an hour before grilling to come to room temperature.

* Cleaver is the large chopping  knife a butcher uses.

 

Serve with a salad of your choice: See Salads: https://whatscookinginjaneskitchen.wordpress.com/category/salads/

 

Wash and pat dry your chops with kitchen paper. Place in suitable ceramic or glass serving dish.

 

Salt and pepper and add red pepper corns on both sides.

 

Pick your fresh garden tarragon, (or use dried.) Soak your fresh tarragon in salted water to remove bugs for three minutes and drain.

 

Remove leaves from stalks.

 

Chop finely.

 

Mix together your marinade, Greek thick yogurt, Dijon (only) mustard and chopped tarragon.

 

Using a spoon, spread marinade all over both sides of your chops.

 

Marinade for two hours in refrigerator. Remove from refrigerator, 1/2 hour before grilling to come to room temperature.

 

Place on the grill and grill for 8-10 minutes on each side, or until nicely browning. Don’t over cook, or they may become

dry.

 

Here served with my Guacamole Salad:  https://whatscookinginjaneskitchen.wordpress.com/2012/05/29/my-guacamole/