Mediterranean Pork And Rice Recipes

Mediterranean Balsamic Pork Loin Skillet Cotter Crunch

WebFeb 17, 2017 · Slice the pork into thin pieces. Place in a ziplock bag or inside a large container. Whisk together the balsamic marinade …

Rating: 5/5(4)
1. First slice the pork. Place in a ziplock bag inside of a large container.
2. Whisk together the balsamic marinade ingredients and add to pork loin slices.
3. Marinate for 20-30 minutes in fridge. (longer if desired)
4. While pork is marinating, slice your veggies.

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Pork Souvlaki With Lemon Rice foodiecrush.com

WebMar 14, 2016 · Place in a gallon plastic freezer bag. Zest the lemons and set the zest aside for the lemon rice. In a small bowl mix the olive oil with …

1. Trim the fat from the pork tenderloin and cut into 1-inch chunks. Place in a gallon plastic freezer bag.
2. Zest the lemons and set the zest aside for the lemon rice. In a small bowl mix the olive oil with the juice of 2 of the meyer lemons or 3 of the regular lemons, reserving one lemon to juice for the lemon rice. Stir in the garlic, oregano, kosher salt and black pepper. Pour over the pork in the plastic bag, seal tightly removing as much air as possible and refrigerate for 2 hours but preferably overnight, up to as many days up to it's expiration date.
3. When ready to cook, heat a grill to medium high heat. Remove the pork from the marinade and discard the marinade. Thread the meat on metal skewers or wooden skewers that have been soaked for at least 20 minutes.
4. While the grill is heating, add 2 cups of water to a saucepan with the rice, the lemon zest, the reserved lemon juice, butter and 1 teaspoon salt. Bring the rice to a boil over high heat then reduce to simmer and cover. Cook for 20 minutes, remove from heat and let sit for 10 minutes. Fluff with a fork and season with more kosher salt and pepper to taste and stir in 1 tablespoon of minced parsley.

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Easy & Delicious Mediterranean Pork Chops Dinner …

WebSep 17, 2020 · Instructions. Remove pork chops from refrigerator and pat dry with a paper towel. Lightly season both sides of each chop with the …

1. Remove pork chops from refrigerator and pat dry with a paper towel. Lightly season both sides of each chop with the garlic powder, plus salt and black pepper, as desired. Set aside.
2. Whisk together two tablespoons olive oil with the fresh lemon juice, garlic, oregano, and thyme in a large bowl. Add the Kalamata olives, tomatoes, and Feta cheese and toss to combine. Set aside.
3. Add one tablespoon olive oil to a large nonstick skillet set over medium heat. Add the red onion and sauté, stirring occasionally, until the onion softens and starts to develop some color, approximately 4-5 minutes.
4. Add the remaining olive oil and the seasoned pork chops to the skillet. Cooking until the chops are golden brown on each side, approximately 3-4 minutes per side.Note: The safe cooking temperature for pork is 145°F. An instant read thermometer inserted into the thickest portion of the chops should read approximately 135°F at this point.

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