"Recipes are meant to be shared"...Ann Thibeault

Thursday, May 17, 2012

Greek Dinner

Grilled Pork Chops with traditional Greek Sides
Roasted Potatoes and Greek Salad

Beautiful Frenched Loin Chops
Pre-salted Tuesday

Wednesday Morning Chops were seasoned with garlic, fresh oregano from the garden, lots of coarse ground black pepper and drizzled with olive oil.

One hour before grilling, the juice of one large lemon was squeezed over the chops.

I have a five burner grill.
It is very seldom I need to use all five of the burners.
To cook these chops,
the two outside burners were off and 
the three centre burners
 were turned 
on to medium high and the grill preheated to 600°F.

As soon as the chops went on the grill the burner directly 
under the chops was turned down  low 
and  the burners on either side were adjusted
 to maintain a temperature of 400°F. (lid closed).

 Served with Greek Salad 
and Roasted Potatoes seasoned with garlic, lemon and oregano.

My twist on a traditional Greek Salad.

Layered with cucumber, onions, green peppers and a perfectly ripe tomato, Sheeps Feta Cheese. Topped with chopped Kalamata Olives.
Layers seasoned with fresh oregano, salt, pepper and drizzled with olive oil.

Greek Salad

A Greek Salad is the easiest of salads to make. It is one of the few salads that I actually like.

It is comprised of Tomatoes, Onions, Green Peppers, Cucumber, Kalamata Olives, Feta Cheese, oregano, salt, pepper and Olive Oil.

Just cut up all the vegetables, sprinkle with oregano, salt, pepper and the feta cheese and drizzle with olive oil. The better the ingredients the better the salad, so if you can, use an imported Feta, preferably a Sheeps Feta, and a good quality Extra Virgin Olive oil. This salad is even better in the summer when local tomatoes are in season.

For something a little different, stack the ingredients

  Some of these salads have basil rather than oregano.


 or,  drizzle olive oil over a thick slice of feta,

 sprinkle with herbs and bake in the oven until the cheese is hot and starting to melt then, place on top of your salad.


  1. When you presalt meats/poultry do you give it a quick rinse at the end? I understand the process of presalting but I can't help but think the meat may have a salty residue

  2. Randi, No there is no need to rinse. There is no salt residue to rinse. I've been using this method now for at least 6 years.

    It will be more informative if you read this article on Judy Roger's method of pre-salting.


  3. Great looking dinner and I like your Greek salad stack...nice for a more formal affair.

  4. I have some lamb chops in the freezer. Now after seeing this, I think I'd better get them out and grill them. I, too, like the stacked idea better than the usual tossed versions. Really easy to make up just the amount of servings you need.

  5. Thought I already commented Ann....sorry must have been on facebook! This dinner is right up my alley...it looks absolutely marvelous! Love the Greek salad stacks...very elegant!

  6. Fabulous meal - both the chops and the salad look delicious.


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