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The first time I went to Greece I was 7 years old. It was a culture shock as Greece’s ingredients were still very local.
I recall being with relatives at a taverna and an uncle ordered a brizola…I thought it was a steak. It was in fact a juicy grilled pork chop. I told my mom I wanted it too!
The best pork chops (in my opinion) are the ones with some fat on it. If you’re a pork loin or tenderloin person – this recipe is not for you.
My favourite cut is the butt – not from the rear of the hog but its the shoulder/collar. I like thicker chops and I begin a slower cook followed by direct heat to crisp up the chops.
The fat makes these delicious and with a Ladolemono (oil, lemon sauce), these are fingah-lickin’ good!
Ingredients
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