Get ready to savor the taste of the Mediterranean with our easy-to-make Grilled Pork with Tomato-Olive Salsa. This dish is all about the simple joy of grilling perfectly marinated pork and topping it with a zesty tomato-olive salsa that's bursting with flavor. With aromatic herbs, tangy tomatoes, and briny olives, this recipe brings a taste of the Mediterranean right to your backyard. It's a breeze to prepare, and every bite is a reminder of sunny days and delicious simplicity.
What is great about this Mediterranean Grilled Pork?
The dish marries the natural succulence of grilled pork with the bright and zesty tomato-olive salsa. The salsa, with its blend of fresh tomatoes, aromatic herbs, and briny olives, adds layers of flavor that are both refreshing and satisfying.
This recipe is uncomplicated, making it accessible for home cooks of all skill levels. It's a fantastic choice for anyone looking to create a restaurant-quality meal without spending hours in the kitchen.
It captures the essence of Mediterranean cuisine, known for its use of fresh ingredients, vibrant flavors, and healthy cooking techniques. It's a fantastic way to introduce these elements into your cooking repertoire.
Tips
Simple seasoning is the key. You don’t need any brining or marinating for flavor. Just pat the pork chops dry with a paper towel, drizzle with extra virgin olive oil, and season with salt, pepper, and dried oregano to add a simple Mediterranean flavoring.
Although center-cut thick pork loin is best, any cuts of pork are great for grilling.
Grill the pork to an internal temperature of 140°F and still barely pink inside. After coming to temperature, let the pork chops rest for about 5 minutes for residual heat to continue cooking the meat and to raise the internal temperature.
Mediterranean Grilled Pork with Tomato-Olive Salsa
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 4 Servings
Ingredients:
4 boneless pork chops
1 tablespoon olive oil
1-2 tablespoons teaspoon dried oregano
Salt and pepper
For the Tomato Olive Salsa:
1 pound medium-sized tomatoes, crushed
1/4cup of sliced red onion
2 cloves of garlic, minced
2 tablespoons of capers
½ cup of mixed Kalamatta and Castelvetrano olives, chopped
3 tablespoons of extra virgin olive oil
½ a lemon
Feta cheese (optional)
Chopped parsley (optional)
Directions: 1. Pat the pork chops dry and brush both sides of the pork evenly with olive oil. Generously season the pork chops with oregano, salt, and pepperevenly on each pork chop, patting the seasoning into the meat on both sides. Rest for 10 minutes.
2. Meanwhile, prepare the tomato salad by mixing all the ingredients andsetting it aside.
3. Grill the pork over direct heat for about 8-12 minutes until the pork chops are barely pink in the middle and the internal temperature reaches 140°F. Take the pork chops off the heat and rest them for about 5 minutes so thejuices canset intothe meat before cutting.
4. Top the pork chops with the tomato-olive salsa, and add chunks of feta cheese and parsley, if desired, when serving.
Suggested Pairing
Pair with a Malbec, Pinot Noir, or Pinot Grigio
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