When I’m in Thessaloniki, one of my favourite places to eat was at the “Kourdisto Gourouni” or Wind-Up Pig. The place has been closed for 2 years now, as the building is being renovated. Will it What you need here are some juicy pork chops (nothing too lean), good dry white wine, some stock, olive oil, squeeze of lemon juice, dried Greek oregano and plump green olives.
As much as I love grilling outdoors, those first cold days of autumn when winter bites yours ears are here. A dish like this satisfies my need for meat and it transports me back to Thessaloniki, one of the best cities in Greece to dine in.
Go out and get some meaty pork chops, some fat content on them (so they don’t dry out), a large skillet and a good bottle of dry Greek wine.
Tsantali Makedonikos works wonderfully here and you can be transported to an outdoor table, sitting in front of the taverna, sipping wine, people watching and eating down home Greek food.
Pork Chops “Krasates”
(serves 4)
4 bone-in pork chops
salt & pepper
2 tsp. sweet paprika
flour for dredging
1/4 cup olive oil
2/3 cup dry white wine
1/2 cup chicken/vegetable stock
2 bay leaves
6-8 large green olives, pitted & chopped
juice of 1/2 lemon
4 tsp. dry Greek oregano
- Rinse and pat-dry your pork chops. Place about a cup of flour into a plate and season with salt and pepper and the paprika. Mix with a fork and taste and adjust seasoning. Dredge your pork chops in the seasoned flour and set aside.
- Place a large skillet on your stovetop over medium-high heat. Add your olive oil and sprinkle some flour to test if the oil is hot enough. Place your chops in the skillet and brown both sides of your chops, about 2-3 minutes per side and then remove and reserve.
- Now reduce your heat to medium and add your wine, stock and bay leaves and simmer while scraping up the brown bits for 2-3 minutes. Place your pork chops back in the skillet and cover. Reduce to a simmer and cook for about 30 minutes or until the chops are tender and the sauce has reduced to half.
- Add the chopped green olives, the lemon juice and Greek oregano and swirl to incorporate. Adjust seasoning with salt and pepper, remove the bay leaves and serve.
- I paired this dish with roasted garlic mashed potatoes and sauteed oyster mushrooms.
57 Responses
those pork chops look fantastic and really flavorful!
Cheers,
Rosa
those pork chops look fantastic and really flavorful!
Cheers,
Rosa
those pork chops look fantastic and really flavorful!
Cheers,
Rosa
those pork chops look fantastic and really flavorful!
Cheers,
Rosa
those pork chops look fantastic and really flavorful!
Cheers,
Rosa
those pork chops look fantastic and really flavorful!
Cheers,
Rosa
those pork chops look fantastic and really flavorful!
Cheers,
Rosa
That looks amazing Peter. I really want to have that for lunch now, but I doubt the canteen here at work will offer anything half so good. I’ve neglected you shamefully of late, but I’m back now and looking forward to hearing all about your trip to NYC!
I've been wanting to buy local chops as they are so nice looking & your recipe has just inspired me to go buy some! This dish hits the spot! Cheers!
Mmmm. I still have to try to cook with olives, but I’m sure it gives a special twist to the dish :D.
A new super hero is on the scene… The GrillingMan ;D… you can’t live without it… can you? lol
Yum. I’m always up for a new pork recipe.
You never had to worry about me buying a pork chop that’s too lean either. Lean? What’s that?
That pork chop looks good!
I love the sweet paprika along with the wine and the oregano – all that together works for me!
Am hungry now.
OMG Yum! I love how the sign says “today’s special” in English. You see that a lot here, too. hee! Chops are food of the Gods. Seriously. Especially these.
I’m off to supermarket to pick up pork chops for dinner! Krasates, here I come.
I agree with Nuria! Lean pork chop? Sacrilege! Again, a really simple and tasty dish with that wonderful Greek touch Peter!
now this is what the greeks call a britzola – the perfect steak!
Peter,
What a great mezes. I love Thessaloniki and its food and the guy sitting opposite me at my desk this very moment is from there and told me that Kourdisto Gourouni is a great place to eat!
ohoho, i have 4 pork chops in the fridge…i’d love to try this recipe before surrendering to breading them with panko crumbs and ended up deep fryin em hehe
Beautiful chops and I love the wind up pig sign.
I make pork chops w/ a simple gremolata and they come out fantastic. They are so versatile!
Stace
Those pork chops look incredible. I think the next time I can get my hands on some pork steaks I am going to try this! Love the huge amount of oregano!
Peter, I love the simplicity of this recipe and the whimsy of the wind-up pig. Another great job.
I’m sure the last time you cooked chops I said that I had never cooked them – and put them on my list! Well guess what… I still haven’t…!
These look wonderful
My first look at your blog, and everything looks fantastic! Thanks for the wonderful recipes.
Kind regards,
Linda
Oh, I love the pig with the sign board – he’s too funny for words!
Great sauce for the pork, too.
Beautiful chops Peter, very delicious looking. And you are right, dry pork jobs aren’t very pleasant – in the US one problem is that pigs have now been engineered to have so little meat that cuts like chops are often too dry not matter how you cook them. Brining helps a lot!
The zythestaitoria sign cracked me up – sounds like the original gastro brewpub!
Nice chops! I’m overdue for a good pork chop – thanks for the inspiration!
oh my gosh do I love the sign for that restaurant with its little wind-up pig!
All hail the pig! These chops look and sound so terrific. I love chops ON the bone. I’ve not had chops prepared this way before, but you can bet that the next ones to hit my skillet will get to know this sauce. Yum! Great side dishes, too!
Awesome, Peter! btw..have a great time in NYC!
This is the kinda food that made Kalofagas famous, I believe! Good hearty and flavorsome food. Yum!
Not only does this dish sound delicious (lemon + olive always does it for me), but you got your hands on some beautiful looking pork chops!
Not only does this dish sound delicious (lemon + olive always does it for me), but you got your hands on some beautiful looking pork chops!
Not only does this dish sound delicious (lemon + olive always does it for me), but you got your hands on some beautiful looking pork chops!
Not only does this dish sound delicious (lemon + olive always does it for me), but you got your hands on some beautiful looking pork chops!
Not only does this dish sound delicious (lemon + olive always does it for me), but you got your hands on some beautiful looking pork chops!
Not only does this dish sound delicious (lemon + olive always does it for me), but you got your hands on some beautiful looking pork chops!
Not only does this dish sound delicious (lemon + olive always does it for me), but you got your hands on some beautiful looking pork chops!
Those are nice chops you have there Peter..beautifully executed.
Those are beautiful. Definitely good for the first nip of autumn.
I have two pork chops like this in my refrigerator for tomorrow. I may use this recipe!
You keep sharing with us great recipes Peter. I like it.
I have to say this might be my favorite dish of yours yet! I love a good pork chop.
I LOVE green olives with meat…any meat. Those pork chops look succulent and flavorful, and I love that the bay leaves must really drive things home.
Looks good – but this totally looks like it could be soul food from down south USA – lol…it looks JUST THAT GOOD!
-DTW
[www.everydaycookin.blogspot.com]
Pork chops with a nice mash? Honey, I ain’t mad atcha.
I love that wind up pig sign! I wish I had it for my kitchen.
I think I see pork chops in my near future. Somehow, I always wind up hungry when reading your posts – hungry for the dishes as well as a return to Greece. Never been to Thessaloniki. Obviously, I’m missing something!
I’m not the biggest fan of pork or pork chops, but if I were to eat them, this sounds the ideal way to have them. Gutsy, simple flavours. Fab.
where can i get one of those piggies for my porch? :)
that’s a huge hunk of pork, and i won’t lie–i’d eat it all. well, except the bone. :)
Pete, that’s my neighbourhood man in Thessaloniki. I love this place, but I have to say platia Navarinou has some amazing places.
I particularly like my pork chops with sweet orange peppers and goat cheese in the oven. Comes out divine.
Speaking of Greek wine . . . do you know of any good online sources to buy some?
Goshdangit Peter, those chop look mighty fine! I’ll have to try that combination of herbs and spices. Bookmarked!
Joanne, it's ok..life can get in the way of blogging, etc.
Nuria, a little goes a long way…you'll like them.
Maria, the brizoles in Greece are par none!
Ioanna, I've been going to Kourdisto for years…it's a fave for many and always busy, never pretentious.
Kittie, you about to begin your hols…it's take-out from here for ya!
Linda, welcome and I hope you visit again soon!
Laurie, same thing is happening to pigs in Canada, all to sell more pork. Who wants bland & lean?
Darius, Greek soul food, perhaps?
Forkful, you're missing out!
Yanni, I love Thes/niki, great food city!
To all that commented on the pig…I wish I could have one in my kitchen too…luv it!
Those pork chops look perfectly golden brown and tasty!
Never thought Greek Food was big on pork… Excuse my ignorance.. Time to browse Kochilas tomes methinks.
Now THAT’s a pork chop! Green olives and lemon provide a nice flavor balance to the savory chop. I hope New York was great! Looking forward to your next post.
So wonderfully simple – those flavours sound sublime. And I’m always on the lookout for quick weeknight pork chop dinners :)
Wow, these look absolutely delicious Peter!