Every Saturday is Simple Supper Day. Each Saturday you’ll find a recipe that I’ve created or adapted for a fast, easy, and delicious meal. Be healthy and fall in love with cooking again.
Today’s supper is Greek Style Pork Chops and Confetti Salad. The salad is a colorful jumble of yummy vegetable bites and the spice of the chops whisks you away to the sunny, salty air of the Greek coast. If you don’t eat pork, substitute chicken breasts for an equally delicious meal. If you love bread, heat a nice crusty loaf and put out a small bowl of olive oil sprinkled with the Greek spice for dipping. Add a glass of red wine and dinner is ready. Oraya!
Rub the pork chops with salt, pepper, and the Greek spice on both sides. Heat the olive oil in a pan over medium high heat until sizzling. Add the pork chops to the pan and reduce the heat to medium low. Cook until done, turning at least once. Cooking time depends on the chop thickness. For very thick chops, reduce the heat to low for longer cooking times.
For the Salad
Kalamata Olives (pitted)
Feta cheese, crumbled
Greek salad dressing
While the chops are cooking, begin chopping the vegetables into a small dice for the salad. I prefer to chop with a knife to get more uniform pieces, but you could use a food processor to get the job done faster. I chop the lettuce and spinach to match the size of the chopped vegetables.
Add the crumbled feta cheese to the chopped salad ingredients and toss with Greek salad dressing. When the chops are done, serve with the salad and enjoy!
Cooks Notes: To limit calories and not overpower the flavor of the vegetables, I use only a tiny amount of salad dressing - just enough to give a bit of shine to the salad. I found an organic Greek Salad dressing at Target ( Seeds of Change Greek Feta Vinaigrette ) that is delicious and wholesome. Since this salad has feta and kalamata olives in it (the ingredients that give Greek salad dressing it’s distinct flavor), you could also use a simple olive oil and vinegar dressing. A small dollop of Greek yogurt (FAGE is hands-down, the best out there) and a spritz of lemon juice also make a tangy dressing. Any vegetables could be used in this salad and I’ve also used chopped green beans when I have some leftover in the fridge. Regular black olives can be substituted, but the flavor of the salad won’t be as intense. I talked about Organic Valley cheeses in last week’s post. They also make a delicious feta cheese that use in lots of dishes.
I discovered Alchemy Spice when I lived in Chattanooga. Every Sunday from Spring until Christmas, there was a open air market where local farmers, artists, musicians, and crafters came together to celebrate the best of the local community. Each week had a special theme from the Fireman’s Chili cook off to the Dalia festival to a local chef’s competition using the local ingredients available that day at the market. I wish there was something similar here in South Florida - I always looked forward to the Sunday Chattanooga Market.
Anyway, the guys at Alchemy have many varieties of spice blends and I’ve tried several of them. My favorites are the Greek, Grilling Pepper, and Herbed Pepper. They add interest and dimension to your foods and they’ll ship them right to your door. How easy is that?
Author’s Note: You will usually find a lot of links in my posts. I do this to provide easy sources of information and fabulous ingredients that I use and love. Most of them are not affiliate links. My promise to you my cherished readers is that I will identify affiliate links when I use them just so you know.