Fall in love with this authentic Greek Pork Chops Recipe (Brizola sto Fourno), a mouthwatering dish that pairs succulent, seasoned pork with perfectly roasted potatoes.
This hearty Mediterranean meal delivers an impressive 52.7g of protein per serving and takes just 75 minutes to bake.
Whether you’re hosting a family dinner or wanting to explore Greek cuisine, these tender pork chops offer the perfect balance of comfort and sophistication.
The recipe yields four generous portions, making it ideal for a memorable weeknight feast or special weekend gathering.
Essential Ingredients
- Pork Chops: 4 bone-in chops, about 2.5 cm thick for optimal juiciness
- Potatoes: 5 medium ones, cut into wedges for even cooking
- For the Marinade:
- 4 tbsps olive oil – for rich Mediterranean flavor
- 1 tbsp red wine vinegar – adds tanginess
- 2 sliced garlic cloves – for aromatic depth
- 1 red onion, roughly chopped
- 1 tbsp dried oregano – authentic Greek touch
- Salt and pepper to taste
- 1 tbsp mustard (optional flavor enhancer)
- For the Potatoes:
- 1/4 cup dry white wine – for extra flavor depth
- 1 minced garlic clove
- Half lemon’s juice – for brightness
- 2 tbsps olive oil
- 1 tsp dried oregano
- Salt and pepper to season
Cooking Instructions
- Marinate: Combine onions, garlic, and pork chops with marinade ingredients. Let rest 1-2 hours for maximum flavor
- Prepare Potatoes: Arrange seasoned potato wedges on wet parchment paper with wine, oil, and aromatics
- Initial Bake: Cover potatoes and bake at 180C for 45 minutes until tender
- Sear Chops: Quick-sear pork chops on hot griddle, 1 minute per side for beautiful color
- Combined Bake: Place seared chops over potatoes, cover, and bake 10-15 minutes
- Final Steps: Rest pork under foil while potatoes get final 15-minute uncovered bake for perfect crispiness
Cooking Techniques
The magic of this Greek pork chop recipe happens in two steps! First, you’ll sear the meat on a hot griddle pan to get that beautiful golden crust.
Then, the pork chops finish cooking slowly in the oven with the potatoes, making them super tender.
The wet parchment paper trick is a game-changer – it creates a cozy steam environment that keeps everything moist and flavorful.
If you’re new to using parchment paper this way, don’t worry – just make sure it’s well-soaked and sealed tightly around the edges.
Variations & Substitutions
This dish is pretty flexible! Don’t have red wine vinegar? Regular white vinegar or even lemon juice works great in the marinade.
For the potatoes, you can swap the white wine with chicken broth or even water mixed with a splash of lemon juice.
If you prefer boneless pork chops, just reduce the final cooking time by about 5 minutes.
Love extra herbs? Try adding some fresh rosemary or thyme along with the oregano – these herbs are totally at home in Greek cooking!
Serving Suggestions
Serve these juicy pork chops and potatoes with a classic Greek salad on the side – think chunky tomatoes, cucumbers, red onions, and big cubes of feta cheese.
A dollop of tzatziki sauce works beautifully here too! Want to keep it simple? Just squeeze some fresh lemon over everything right before serving and add a handful of chopped fresh parsley. Don’t forget some warm bread to soak up all those tasty juices!
Storage Tips
Got leftovers? Lucky you! Keep the pork chops and potatoes in an airtight container in the fridge for up to 3 days.
When reheating, add a tiny splash of water or broth to keep things moist, and warm them gently in a covered dish in the oven at 350°F (175°C) for about 15 minutes.
Try not to use the microwave – it can make the pork tough. The potatoes might need an extra drizzle of olive oil when reheating to bring back their flavor.
Greek Pork Chops Recipe with Roast Potatoes (Brizola sto Fourno)
Equipment
- Large baking tray
- griddle pan
- Parchment Paper
Ingredients
Main Ingredients
- 4 pork chops bone-in, approx 2.5 cm thick
- 5 potatoes medium sized, cut in wedges
For the marinade
- 4 tbsps olive oil
- 1 tbsp red wine vinegar
- 2 cloves garlic sliced
- 1 red onion roughly chopped
- 1 tbsp dried oregano
- 1 tbsp mustard optional
For the potatoes
- 1/4 cup dry white wine
- 1 clove garlic minced
- 1/2 lemon juiced
- 2 tbsps olive oil
- 1 tsp dried oregano
Instructions
- To prepare this Greek brizola recipe with roast potatoes (Greek pork chops), start by preparing the marinade. In a large bowl add the roughly chopped onions, the garlic slices and the pork chops (brizola). Drizzle with olive oil and red wine vinegar and season with salt and freshly ground pepper. Sprinkle the pork chops with oregano and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for 1-2 hours.
- Cut a large piece of parchment paper and soak it with water. Squeeze to get rid of the excessive water and line on a large baking tray. Place the potatoes on the parchment paper, drizzle with olive oil and lemon juice, pour in the white wine and season with salt. Sprinkle the potatoes with oregano and minced garlic. Cover with a large wet piece of parchment paper and join the edges together to seal. Bake at 180C for about 45 minutes.
- Now it’s time to get some colour on the pork chops. Heat a griddle pan over high heat and sear the pork chops for about 1 minute on each side, until nicely coloured.
- Turn the baking tray out of the oven. Uncover the parchment paper and place the pork chops over the potatoes on a single layer. Cover again to seal and pop back in the oven for about 10-15 minutes, depending on the thickness of the pork chops.
- Remove the baking tray from the oven, unwrap and remove the pork chops. Cover the pork chops with aluminium foil and let rest for 10 minutes. Bake the potatoes uncovered for about 15 minutes, until nicely coloured.
- Serve while still warm. Enjoy!