MONDAY MORNING RECIPE 12-23-24

Even though this is a recipe for lamb chops, we used it for pork chops instead, although I have left the ingredient list alone.  I came across the recipe at Living Lou hosted by Louisa. The marinade used was excellent and we knew it would be just as good using the pork chops we had just bought. I wanted something a little different, and found a recipe for the Greek-style marinade at Lou's food blog. 

The internal temperature needed for the pork is 145 degrees, instead of 135 for the lamb. We cooked the pork five minutes on each side to get the desired degree of doneness. You can look at Lou's recipe link above to read all her tips for making this dish.

Greek Lamb Chops - serves 4

8 lamb rib chops

¼ cup olive oil

¼ cup lemon juice, plus extra for serving

4 cloves garlic, minced

1 teaspoon oregano

1 teaspoon salt

In a large glass bowl, whisk olive oil with lemon juice, garlic, oregano and salt. Add lamb chops and toss to coat. Cover and marinate in the fridge for 30 minutes to 6 hours.

Pre-heat a cast iron skillet over medium-high heat. Add lamb chops, and cook for 2-3 minutes per side until browned and lamb reaches an internal temperature of 135F. Repeat with remaining lamb chops.

Lou's suggestion to serve with these chops was a  traditional Greek salad, and also homemade tzatziki on the side. These would also be just as nice with the pork chop.

Cooking the pork chops was a last-minute decision and all we were having that night was the last of the cheesy vegetable chowder we made. Gregg cooked the pork chops and we had a bowl of soup with it.

Here is the full address for the recipe, and I have added it in case you would like to copy and paste instead of using the link at the beginning of this page:

https://www.livinglou.com/greek-lamb-chops/

Thanks for looking everyone 

and I hope your day is a great one.