Comments on: Greek Style Pork Chops a la Marketman

By: Nikki

Nikki — Tue, 02 Dec 2008 10:45:10 +0000

Just discovered your site recently and have since started reading the archives. :-). Anyway, i tried this recipe a few hours ago and my family (Mom, Kuya and my little sister) liked it a lot. Served it with stir-fried asparagus and microwave cooked potatoes (w/ salt, pepper, olive oil and Parmesan cheese). Thanks very much for sharing it.

By: Edwin D.

Edwin D. — Sat, 06 Sep 2008 04:48:12 +0000

Tried this recipe. Sarap! My kids love it and so did the wife.

By: dhayL

dhayL — Fri, 22 Aug 2008 13:40:42 +0000

I love greek-style pork/pork chops and pairing them with greek pasta salad! Your marinade is very simple, but i have to admit that whenever i make this chops, i use store-bought salad dressing (kraft with feta) they’re also good with chicken quarters.. But i will try your super easy marinate next time!

By: Ellen

Ellen — Mon, 11 Aug 2008 05:43:01 +0000

I tried this recipe yesterday over a stove-top grill. Yum! It is quite amazing that a very simple recipe can turn out to be such a delight! The lemon really makes a lot of difference. Thanks MM for sharing another great recipe!

By: Rico

Rico — Thu, 07 Aug 2008 06:53:48 +0000

Whoa! Very detailed! Thanks Betty and MM!

By: skyemermaid

skyemermaid — Mon, 04 Aug 2008 03:00:49 +0000

i had grilled porkchop yesterday lunch. my mother overcooked it and so it was disappointingly dry. your porkchop looks yummy.

By: betty q.

betty q. — Sun, 03 Aug 2008 05:56:34 +0000

I think I need to clarify, MM my brining method. …If you would look at my proportion of the salt content to the liquid, guys..it is ONLY 1 tsp for every cup of cold water….considering that the meat still holds enough moisture added, the brine will still be diluted! I am NOT after the brine using the egg as the salt index!…I think there is enough moisture or liquid added to the brine I have above that exudes from 5 POUNDS of chicken legs, or thin/thick cut porkchops, or whole chickens…

My apologies for the misunderstanding!

By: Lex

Lex — Sun, 03 Aug 2008 02:40:39 +0000

My sister sent me Greek Oregano from Australia sometime ago. this might spell the difference between you pork chops and the ones you had in Greece. Our local oregano is quite different compared to the Greek ones.

I agree, the brining especially of smaller cuts are normally done over just a few hours and not overnight. There are very interesting articles from the magazine Cook’s Illustrated about the benefits of brinning. Somehow it does make some difference to the cell structure if brinned for a few hours and ovenight. Overdoing does not always mean better. One positive thing is that the flavors go deeper but juiciness is maximized at a limited time period.

By: natie

natie — Sat, 02 Aug 2008 12:48:18 +0000

hehe–love the exchange here…go for it betty q..i know you can do it…thanks for the pork chop post MM..i haven’t had pork chops for a while. i just did your bistek tagalog and ribs. it’s no longer a chore planning a meal. you inspire me to eat well…

By: betty q.

betty q. — Sat, 02 Aug 2008 10:39:39 +0000

You are also toooooo funny, MM!!!!! I think I’ll pass….I am nowhere near YOUR CALIBER as well as Apicio’s, Sister’s, and Silly Lolo’s….they would do a much better job than I can…Oh, I forgot…Maria Clara as well when she’s back in commission!!!!!!