A classic dish here in Greece is the Brizola. It is a large pork chop flavored with lemon and oregano and usually cooked over a charcoal fire. I decided to mix things up and create more of an exotic/eastern variation of this Greek favorite.
What you need:
- A good sized pork chop about 1″(2.5 cm) thick
- Za’atar, commercially purchased or homemade from the previous post
- Olive oil
- Butter, for frying
How it’s done:
- Mix your za’atar with enough olive oil to create a paste
- Coat your pork chop with the paste to create a nice crust
- Heat a frying pan with a little butter and olive oil
- Over medium to high heat, fry the chop being careful not to burn the crust
When done serve with your favorite side, here in Greece that is usually potatoes. I hope you begin to enjoy the versatility of za’atar as I have.