YORK, Pa. — Olivia's Greek Style Pork Chops Fasolakia and Potatoes will add a bit of Mediterranean flair to a dull work week!
Fire-grilled pork chops are topped with a Greek Style Chimichurri and served with Greek style beans and potatoes.
A London Mule is the perfect drink for hot summer days: simple to mix up and ultra refreshing.
Fasolakia Beans & Potatoes
Ingredients
2 tablespoons, fresh garlic, diced
2 tablespoons, dill, chopped
Pinch, sea salt
Pinch, black pepper
2 cups, Italian style tomatoes, chopped
1 cup, Yukon potatoes, quartered
2 tablespoons, scallions, diced
1/2 cup, yellow onions, diced
2 cups, chicken stock
4 cups, fresh beans, trimmed and blanched
1 small cinnamon stick
1/2 cup, butter, unsalted
3 tablespoons, brown sugar
1/2 cup, extra virgin olive oil
1/2 cup carrots, coarsely chopped
Splash, red wine
1 bay leaf
Directions
In a pan on medium-high heat, sauté half of the butter along with half of the extra virgin olive oil for approximately 3 minutes. Deglaze the pan with the wine. Add the beans, stock, tomatoes, cinnamon stick, salt, pepper, brown sugar and bay leaf. Bring everything to a boil. Add the potatoes, remaining butter and extra virgin olive oil and turn the heat back to medium-low. Cover the pan and let the food simmer for approximately 30-35 minutes or until the potatoes are tender.
Greek Style Chimichurri
Ingredients
1 tablespoon, fresh garlic, diced
1 teaspoon, fresh dill, chopped
1/2 cup, extra virgin olive oil
1/2 lemon, squeezed
2 tablespoons, Italian parsley, chopped
Pinch, sea salt
Pinch, red pepper flakes
1 tablespoon, honey
Directions
Mix all of the above ingredients together. Drizzle a little (or a lot!) of the chimichurri over your grilled meats.
Cocktail
London Mule
Ingredients
Beefeater Gin
Fresh lime
Ginger beer
Directions
Fill a glass with ice. Add the gin and lots of fresh-squeezed lime. Shake the drink. Top the cocktail with ginger beer and garnish it with fresh lime.
