Greek Lemon Pork Roast by Akis Petretzikis
Today on “In the Kitchen with Chrisa”, I am making a Greek Lemon Pork Roast by Akis Petretzikis. Unlike some people, the kitchen is not my favorite place to be ( I’d much rather be with my friend Andrew Gn in Paris) but boy have I been in the kitchen a lot lately. So much so that I am running out of things that I am comfortable making. I have come to realize that I am very insecure when it comes to me cooking. Strangely I feel more confident making elaborate holiday feasts than daily lunches and dinners. Thankfully, that is starting to change with all the practice (like it or not) I am getting now.
Without a choice, I became responsible for cooking breakfast, lunch, and dinner EVERY SINGLE DAY for my family during self-isolation. I am sure a lot of you are in the same situation I am in. So now that all this practice is giving more confidence I decided to share everything with you. Check back in every Wednesday for “In the Kitchen with Chrisa” where I will be sharing my favorite go-to recipes as well as some that I am trying for the first time.
Last week I asked for some new recipe ideas on my Instagram and quite a few of you referred me to my fellow Greek chef Akis Petretzikis. After oohing and ahhing over his website and all of his beautiful dishes I decided to make the following pork dish!
- 100 g olive oil
- 2 chicken bouillon cubes
- 1-2 tablespoon(s) mustard
- zest, from 2-3 lemons
- juice, from 2-3 lemons
- 1-2 clove(s) of garlic
- 1-2 tablespoon(s) honey
- 1,5-kilo pork steaks, pork chops
- 6 potatoes, medium-sized, peeled
- 1 teaspoon(s) oregano
- 200 ml of water, hot
- Preheat oven to 190* C (374* F) Fan.
- To make the marinade beat the olive oil, bouillon cubes, mustard, lemon zest, lemon juice, garlic and honey in a food processor or mortar and pestle, until all of the ingredients are completely combined.
- Pour the marinade-sauce into a large baking pan.
- Chop the potatoes into pieces and add them to the baking pan.
- Place the pork chops on a cutting board to prep them.
- There is usually a thick layer of fat on the outer side of the central bone of the pork chops. A good tip to make sure they cook properly but also to give them a nice shape is to make slits along this part, vertically towards the central bone.
- Position the pork chops upright on the cutting board and using a sharp knife make 1 cm slits along the fat until you reach the central bone. This will help the fat shrink and cook nicely.
- Transfer to the baking pan along with the oregano, thyme, and pepper. Mix well and make sure the fat side is directly touching the pan all around the edges so that it can cook properly and become crunchy.
- If you have enough time cover with aluminum foil, refrigerate and let them marinate for 12 hours.
- When ready to cook, add the water, cover well with aluminum foil and roast for 1 hour.
- Remove the aluminum foil; mix and roast again for another ½ hour to 60 minutes, until most of the liquid has reduced to a nice lemony sauce and the pork chops are golden.
- When ready serve the lemony pork chops and potatoes with a generous amount of sauce.
Thankfully this dish turned out great and was very simple to prepare. Since I didn’t have any bouillon cubes, I used chicken broth, which I think did not make any difference. Also, I didn’t thyme so I used fresh rosemary which was equally flavorful. Lastly, I did not have to prepare the pork as instructed in the recipe since the pork I used was thin. I’d recommend not using the thin cut pork as it did cook much faster than the potatoes.
All in all a great recipe from Akis Petretzikis. Let me know if you try it or if there is something you recommend I try to make. As long as you promise not to laugh! Check back next Wednesday for the second installment of “In the Kitchen with Chrisa”!