Crete Pork Chops

4 pork chops
salt and pepper
1/2 lemon, juiced
1 tsp. thyme
1/2 - 3/4 cup vegetable (or chicken) stock

1. Heat a small amount of olive oil in a medium skillet over high heat.  Season Pork Chops with salt and pepper, and quickly sear both sides until brown.

2. Reduce heat to medium and add lemon juice, thyme and stock.  Cook until juices run clear (5 - 8 minutes each side).

*I like to serve this over quinoa with steamed spinach.
*This is how many of the families I stayed with on the island of Crete served pork chops...simple and delicious.  Add a traditional Greek salad and enjoy!

STUFFED PORK WITH BALSAMIC CHERRY REDUCTION SAUCE

1 pork tenderloin (or roast)
Salt and Pepper
1/2 cup soft goat cheese, crumbled
zest of 1 lemon
1 tbs. basil, chopped
1 tsp. pepper
1 bunch fresh spinach (or about half of a small bag)
1 tbs. olive oil

SAUCE
1/2 cup red wine
1/2 cup cherries, pitted and chopped (I just used frozen ones)
1 tbs. balsamic vinegar

1. Butterfly the pork lengthwise (or pound it to about 1/2 inch thick which is what I did!); season with salt and pepper

2. In a small bowl, mix together the cheese, lemon zest, basil and pepper. Spread onto prepared pork and top with spinach.

3.  Roll up the pork, securing with butchers twine every inch or so.  Season with salt and pepper.

4. Heat 1 tbs. olive oil over medium-high in an oven proof pan. Sear/Brown the pork on all sides

5. Preheat oven to 350 F.  Place entire pan in oven and roast for 1 - 1 1/2 hours or until internal temperature reaches 160 F.  Remove pork, cover and allow to rest.

6. Return pan to medium high heat, remembering that it's HOT! Add the red wine and deglaze being sure to scrape off any browned bits from the bottom.  Add the cherries, balsamic vinegar, salt and pepper.  Reduce.  


7.  Slice the pork, and serve drizzled with cherry sauce.






*If your pork is still not cooked, you can always return individual slices to the skillet and finish cooking them there!

MELISSA'S PORK TENDERLOIN

1/3 c. red wine
1/3 c. soy sauce
2 tbs. light brown sugar
pork tenderloin
1 tbs. corn starch
1/2 cup cold water

1. Combine wine, soy sauce, and brown sugar in a large resealable bag.  Place tenderloin in bag and refrigerate overnight.

2. Preheat oven to 325 F.  Place meat and marinade in a shallow baking dish and roast for 1 hour, basting occasionally.  Remove pork from marinade and rest under an aluminum tent.

3. Meanwhile, pour 3/4 cup of drippings/marinade into a small saucepan over medium-high heat.  Whisk corn starch and cold water until well blended, add to marinade, and whisk until combined.  Simmer until sauce has thickened (about 5 minutes).  Slice tenderloin and serve drizzled with gravy.


*To serve as an appetizer, cut pork into bite size pieces, and just skip the gravy.
*Also good with the following MUSTARD SAUCE for dipping:
1/3 c. mayo
1/3 c. sour cream
1 1/2 tbs. mustard powder (I prefer HOT)
1 tbs. fresh chives, minced

Combine mayo, sour cream, and mustard powder; mix.  Fold in chives. Chill