Traveling is a way to broaden the mind - and the waistline. But I won't go there again. We are traveling in Greece this week and are trying all kinds of new dishes. 

One of our most memorable food experiences so far has been a Foodie tour of Athens. Our guide, Elena, has a degree in Greek and Latin and is as big a foodie as I am. We tried about 14 different foods in four hours!


The last dish of the day was a grilled pork chop served with a tomato and chili spread. The chops were marinated in lemon juice, olive oil and other herbs and spices. My guide sent me the recipe for the pork chops but I had to do some research for the spread. 

My wife and I really enjoyed this dish. The simple combination of flavors express the freshness and home style cooking of many Greek dishes.

iCook Greek food because it's so good. 

Grilled Greek pork chops 

  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons dried oregano
  • 1 teaspoon salt
  •  2 teaspoons onion powder
  •  2 teaspoons garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon ground mustard
  • 8 boneless pork chops pounded to an even thickness

 Whisk together olive oil, lemon juice, Worcestershire sauce, oregano, salt, onion powder, garlic powder, pepper and brown mustard. Poor marinade over pork chops. Cover pork chops and refrigerate at least eight hours to overnight. Remove pork chops from marinate and grill three minutes on each side or internal temperature is 145°. Serve with the tomato spread. Squeeze some fresh lemon over the chops before serving.


I am basing this on a recipe found on line. The shop keeper wouldn't share all the family secrets with me.

  • Olive oil
  • A big pinch of Red pepper flakes, spice to your tolerance
  • 800 grams or about 32 oz of diced tomatoes drained
  • 400 grams or about 16 oz of block feta cheese crumbled
  • 2 tbsp dried oregano leaves
  • 2 cloves garlic thinly sliced

Heat about 3 tablespoons oil in a pan, add the garlic and cook for about a minute. Add the chili and tomatoes and  reduce heat to a simmer for about 25 minutes until thickened. Season and stir in the oregano. 

Heat oven to 400F. Put the feta in an ovenproof dish and cover with the sauce and bake for about 20 minutes. Serve warm with the pork chops.

You can download the recipes of the week HERE!