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Brizoles-Pork Chops with Lemony Potatoes


Marinating the chops not only gives a wonderful flavour but also tenderises them. Lemony potatoes and tzatziki are the only way to complete this truly Greek dish.


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Brizoles-Pork Chops with Lemony Potatoes

Prep Time30 minutes
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: Greek
Servings: 5 People


  • 5 Pork Chops , cut to 2.5-3 cm thickness
  • 6-7 Potatoes , peeled and cut in wedges
  • 60 ml EVOO , Extra Virgin Olive Oil
  • 250 ml Chicken Broth
  • 50 ml Lemon Juice
  • 1 tbsp Dry Oregano , ground
  • 1 tsp Fine Sea Salt
  • ½ tsp freshly ground Black Pepper

For the Marinade:

  • 60 ml EVOO , Extra Virgin Olive Oil
  • 1 tbsp Dijon Mustard
  • 30 ml Red Wine Vinegar
  • 1 Red Onion , roughly chopped
  • 2 Cloves Garlic , thinly sliced
  • 1 tbsp Dry Oregano , ground
  • 1 teaspoon Sea Salt
  • ½ teaspoon freshly ground Black Pepper


  • Star with the marinade by adding all of its ingredients in a deep plate. Mix well, add the chops making sure that they are well coated with the marinade, wrap with plastic wrap and place in the fridge for 2-3 hours or even better, overnight.
  • Turn on your oven, air circulation, 185°C and set the rack to the middle position.
  • Take an oven proof roasting pan and add the potatoes. Pour on top the chicken broth, lemon juice and oil, sprinkle the oregano and season with the salt and pepper. Cover with parchment paper and place in the oven for 45’.
  • 10’ before reaching the 45’ of the potatoes, place a large pan on high heat. Remove the chops from the marinade and pat dry. Allow for the pan to heat-up well and then add the chops, in 2 batches, in the pan to give them so colour, about 1’ per side. It would be nice to also colour the fat on the side of the chops. Remove into a plate, cover with aluminium foil and keep aside.
  • Take out the pan from the oven, uncover and add on top of the potatoes the pork chops. Cover and put back to the oven to be cooked for 15’.
  • Remove the pan from the oven, uncover and take out the chops into a plate, cover with aluminium foil and keep aside to rest.
  • Place back the potatoes in the oven, uncovered while you turn on the broiler/grill at max degrees. Cook for 12-15’ to give them a nice, charred colour while flipping them once halfway through. Serve the chops and the potatoes with tzatziki.
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