Zat’atar crusted Brizola

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.

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