Can pork chops (brizolas) get any more delicious? It is enough to marinate them with patience and add the right ingredients, such as Metsovone cheese, which gives them an even more delicious taste.
Materials
Four pork shoulder chops 2.5cm thick.
100g Metsovone cheese in small sticks
2 cloves of sliced garlic
3 tsp. thyme (or lemon thyme)
2 tsp. extra virgin olive oil
½ cup white wine
salt, pepper
Procedure
Step 1
Carve a deep “pocket” in the bone of each chop. Place the chops in a container that fits them in one layer, pour the wine over them, and leave them to marinate for about 4 hours or overnight.
Step 2
Mix the cheese sticks with the garlic and thyme. Add the oil, mix and divide the mixture into four parts.
Step 3
Preheat the oven to 200°C. Season the chops with salt and pepper and fill the “pockets” with the cheese mixture. Close the openings with toothpicks and place the chops in an oiled pan. Add the marinating wine and half a cup of water.
Step 4
Bake the chops in the oven, on the top rack, for about 20 minutes, turning them on the other side halfway through cooking. If necessary, add a little water. When soft, turn the oven to the grill and cook them on both sides to get colour. Serve with lemon wedges and French fries.
Tips
You can cook the chops directly on the grill, but pay attention to the temperature of the fire so that they don’t burn on the outside and remain raw on the inside.
Recipe by Georgia Kofina. Translated by Paul Antonopoulos.
READ MORE: Chicken wings and basmati rice.