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Greek-style Pork Chop Platter

Greek-style Pork Chop Platter

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Pork chops seasoned with Greek Style Lemon & Herb Rub, braaied until caramelised, and served on a bed of whipped hummus. Drizzle with chunky green olive vinaigrette for a flavour feast!

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 15 mins
Categories: Braai, Greek, Mains, Pork
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Ingredients

Whipped Hummus

500 g plain hummus
250 g plain Greek yoghurt
1 Tbsp (15 ml) Cape Herb & Spice Greek Style Lemon & Herb Rub

Pork Chops

4 x 200 g pork loin chops
1 Tbsp (15 ml) extra virgin olive oil
2 Tbsp (30 ml) Cape Herb & Spice Greek Style Lemon & Herb Rub

Chunky Green Olive Salsa

100 g green olives, pitted and chopped
100 g cucumber, finely diced
20 g fresh mint, finely chopped
20 g fresh sage, finely chopped
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) white wine vinegar
1 Tbsp (15 ml) lemon juice
1 garlic clove, minced
salt and pepper, to taste

To Serve

50 g pine nuts, lightly toasted (can substitute with sunflower seeds)
100 g plain feta, crumbled

Method

Whipped Hummus

Combine the hummus, Greek yoghurt, and Cape Herb & Spice Greek Style Lemon & Herb Rub in a large bowl. Whisk until smooth and well combined. Set aside.

Pork Chops

Prepare a medium-high heat braai.

Drizzle the pork chops with olive oil and season generously with Cape Herb & Spice Greek Style Lemon & Herb Rub, rubbing to cover evenly.

Braai the pork chops for 4-5 minutes per side, or until caramelised and cooked to the desired doneness. Remove from the heat and allow the chops to rest for 5 minutes before serving.

Chunky Green Olive Salsa

In a medium-sized bowl, combine the chopped olives, diced cucumber, mint, sage, olive oil, vinegar, lemon juice, and minced garlic. Season with salt and pepper to taste. Mix well, adjusting the seasoning if necessary.

To Serve

Spread the whipped hummus evenly across a large serving platter. Arrange the pork chops on top and spoon over the chunky green olive salsa. Garnish with toasted pine nuts and crumbled feta, and serve.