Pork Chops "Krasates" (Χοιρινές Μπριζόλες Κρασάτες )

When I'm in Thessaloniki, one of my favourite places to eat is at the "Kourdisto Gourouni" or Wind-Up Pig.

This Greek brasserie is located in the Square of Agia Sophia and they've been serving up delicious Greek food that's innovative yet stays true to tradition.

This dish is inspired by a Kourdisto Gourouni dish I had with a veal fillet and another dish my mom prepared for me this past summer in Greece.

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" (Χοιρινές Μπριζόλες Κρασάτες )
(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

1. 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.
   
2. 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.
   
3. 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.
4. 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.
5. I paired this dish with roasted garlic mashed potatoes and sauteed oyster mushrooms.
   

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