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MARINATED GRILLED PORK CHOPS WITH A COMPOUND BUTTER AND A GREEK VINAIGRETTE

Mercy…this was heaven on a plate.  Seriously, seriously supreme deliciousness happening here.

Recently, I met a lovely woman who mentioned she was getting ready to harvest her garlic, and would I like to buy some?  Oh yes indeed!  Just check this out:

In my world this is a thing of true beauty.  Then this kind lady also gifted me with this:

Have you ever had dried Greek Oregano?  I never have – but one smell from this heavenly scented bag put me over the moon!  Regular Oregano can have a somewhat strong bitter flavor.  This Greek Oregano is sweet and much softer in flavor – we love it!

So today, I will share with you a show case of recipes using Garden Fresh Garlic, Roasted Garlic and Greek Oregano:

- Greek Oregano Chili Basil Marinated Pork Chops (this marinade is also great for chicken -check out the plate at the end of the post)

- Roasted Garlic, Basil, Greek Oregano, Sun Dried Tomato Compound Butter

- A Sweet Greek Oregano Vinaigrette.

We had a feast!  Thank you to my lovely garlic growing friend!

All of these recipes were made and in the refrigerator by 1:00 p.m. so all of the ingredients could come together by 5-6:00 p.m.

Greek Oregano Chili Basil Marinated Pork Chops:

2 good sized pork chops – or steak or chicken would work nicely too

1 1/2 Tblsp. fresh lemon juice

2 roughly chopped garlic cloves

1 Tblsp. Dried Greek Oregano

2 Tblsp. Extra Virgin Olive Oil

1 big tsp. Chili Paste with Sweet Basil

1 Tblsp. Tamari Sauce

Fresh Cracked Pepper

In a bowl combine all of the ingredients whisking to incorporate.

Add the pork chops to a zip lock bag and pour in the marinade.  Seal up and massage the marinade into the meat until well coated.  Refrigerate and marinate 4-5 hours.

Remove the chops from the marinade, allowing the excess to drip off.  We grilled these pork chops on the BBQ, but you could use a grill  pan on medium high heat and sear the chops about 5 minutes per side, depending on the thickness of the chops.  Top with a generous pat of compound butter.

Next came the roasted garlic for the compound butter.

This was a large head of garlic.  I cut off the top, and peeled the very outer layer of skin off.  Place on tin foil with a drizzle of Extra Virgin Olive oil, and wrap up tightly.  Roast for 1 hour in a 350 degree oven.   Unwrap and allow to cool.  This garlic was so sweet tasting, I could eat it on it’s own!

Roasted Garlic, Basil, Greek Oregano Sun Dried Tomato Compound Butter

2 large sun dried Tomatoes, blot off the oil with a paper towel, and very finely mince

3 cloves of roasted garlic – mash well with a fork

1 Tblsp. Dried Greek Oregano

1 big Tblsp. fresh Basil, finely minced

5 Tblsp. butter

1 big Tblsp. finely grated Feta Cheese

salt and pepper to taste

Mix all of the ingredients in a bowl.

Then transfer the compound butter to a sheet of plastic wrap, sealing up into the shape of a log, and refrigerate.

Cut into chunks and serve with any grilled meat.

A Sweet Greek Oregano Vinaigrette:

2 Tblsp. Red Wine Vinegar

Extra Virgin Olive Oil – a 3 to 1 ratio with the Red Wine Vinegar

1 big tsp. Dried Greek Oregano

2 finely minced garlic cloves

1 tsp. honey

salt and pepper to taste

Add all of the ingredients to a jar, and shake up well.  (I found this dressing needed a little extra splash of Red Wine Vinegar and some extra salt, so check for seasonings) Refrigerate for a couple of hours so the flavors can come together.  Serve over a fresh garden salad.

I must show you this dinner one more time…make it tonight…but I must warn you….you might go out of your minds, it was so crazy crazy good!  We had this beautiful meal with steamed organic Red French Fingerling Potatoes (yes those Red French Fingerling Potatoes once again!) and fresh steamed carrots with the salad on the side. Did I mention that this was heaven on a plate, did I?  If I was not so full I would eat this all over again!  Trust me, you are gonna love this! :)

Then a few nights later I made the marinade for chicken – marinate for 8 hrs. or overnight.  We added the compound butter to steamed fresh vegetables…so so good!


I wish summer would last forever!

13 comments to MARINATED GRILLED PORK CHOPS WITH A COMPOUND BUTTER AND A GREEK VINAIGRETTE

  • A total feast for the eyes & mouth, of course! ;)

    That garlic looks good, that dried greek oregano looks fab & the whole recipe that you created with it all looks heaven on a plate! I agree: superb cooking! I am so going to recreate it all! :) Thanks to you & your wonderful creations, dear Ina! :)

  • Ina

    Thanks Sophie! Hope you enjoy – let me know how it turns out! I think you are going to love it as much as we did! :)

  • Ina, that plate looks divine! And the garlic looks perfect. I need to roast some garlic after seeing that picture. I wonder if I can use olive oil instead of butter…not the same, but it still might be good. :)

  • Ina

    Thanks Erin! Yes, I did use olive oil for the roasted garlic – it is so yummy…enjoy! :)

  • Ina

    Erin – yes you could use a good Extra Virgin Olive Oil in place of butter just use less so the other ingredients shine – should taste great!

  • Wow!! That is one seriously gorgeous meal, Ina. I can’t even begin to imagine who fabulous it actually is. You had me at compound butter, before I’d even read the ingredients. Great to know that one can use Extra Virgin Olive Oil though. :-)

    Hugs,
    Shirley

  • Ina

    Thanks Shirley! It was indeed a fabulous meal! I do think Olive Oil would work, just use a bit less of it so the other flavors are concentrated. :)

  • I made the mistake of clicking here first thing in the morning…6am… before my first coffee… there should be a WARNING!!!!

  • Ina

    Thanks Janet – it was to die for! :)

  • And I have made already 2 times & my guests, husband & I loved it so much! so good, so well-flavoured too, dear ina! :) xxx

  • Ina

    Sophie – that is wonderful! So glad you all loved it! :)

  • Jude

    Ina…Omg this recipe is amazing….and you are an amazing woman…thanks so much for this site!

  • Ina

    Hi Jude…thanks so much, glad you liked it! :)

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