24 Delicious Greek Pork Recipes for Every Occasion

Craving a taste of the Mediterranean? You’re in for a treat! Our roundup of 24 Delicious Greek Pork Recipes brings the vibrant flavors of Greece right to your kitchen. From quick weeknight dinners to festive feasts, these dishes are perfect for any occasion. Get ready to explore a world of savory, succulent pork recipes that will have your family asking for seconds. Let’s dive in!

Greek Pork Souvlaki with Tzatziki Sauce

Here’s how to master the art of making Greek Pork Souvlaki with Tzatziki Sauce, a dish that’s as fun to prepare as it is to eat. Let’s break it down into simple, manageable steps to ensure your cooking success.

Ingredients

• For the Pork Souvlaki:
  • 1.5 lbs pork loin, cut into 1-inch cubes
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the Tzatziki Sauce:
  • 1 cup Greek yogurt
  • 1/2 cucumber, grated and drained
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/4 tsp salt

Instructions

1. In a large bowl, combine the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper to create the marinade.
2. Add the pork cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor.
3. Preheat your grill to medium-high heat (about 375°F) before threading the marinated pork onto skewers.
4. Grill the skewers for about 4-5 minutes on each side, or until the pork is fully cooked and has nice grill marks.
5. While the pork is grilling, prepare the tzatziki sauce by mixing together the Greek yogurt, grated cucumber, olive oil, lemon juice, minced garlic, and salt in a medium bowl.
6. Serve the grilled pork souvlaki hot off the grill with the tzatziki sauce on the side for dipping or drizzling.

Combining the juicy, herb-infused pork with the cool, creamy tzatziki sauce creates a delightful contrast in textures and flavors. For a creative twist, serve the souvlaki wrapped in warm pita bread with sliced tomatoes and onions for a complete meal.

Slow Cooker Greek Pork with Lemon and Oregano

Mastering the art of slow cooking can transform your weeknight dinners into a feast of flavors with minimal effort. This Greek-inspired pork dish, infused with lemon and oregano, is a testament to how simple ingredients can create a deeply satisfying meal.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 tbsp dried oregano
  • 4 garlic cloves, minced
  • 1 tsp salt
• For the pork:
  • 3 lbs pork shoulder, cut into 2-inch chunks
  • 1/2 cup chicken broth

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, oregano, minced garlic, and salt to create the marinade.
2. Add the pork chunks to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Transfer the marinated pork and all the marinade into the slow cooker. Pour in the chicken broth.
4. Set the slow cooker to low and cook for 8 hours, or until the pork is tender and easily shreds with a fork.
5. Once cooked, use two forks to shred the pork directly in the slow cooker, mixing it with the juices.

Velvety in texture and bursting with the bright flavors of lemon and earthy oregano, this Greek pork is perfect served over a bed of fluffy rice or stuffed into warm pita bread with a dollop of tzatziki for a complete meal.

Greek Style Pork Chops with Garlic and Herbs

When you’re craving something flavorful yet straightforward, these Greek Style Pork Chops with Garlic and Herbs are a perfect choice. Let’s walk through the process together, ensuring you end up with a dish that’s both aromatic and tender.

Ingredients

• For the marinade:
  • 4 pork chops, about 1 inch thick
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • Juice of 1 lemon
• For cooking:
  • 2 tbsp olive oil

Instructions

1. In a large bowl, combine 3 tbsp olive oil, minced garlic, dried oregano, salt, black pepper, paprika, and lemon juice to create the marinade.
2. Add the pork chops to the bowl, ensuring each chop is thoroughly coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering but not smoking.
4. Remove the pork chops from the marinade, letting excess drip off, and place them in the skillet. Cook for about 5 minutes on the first side, until a golden crust forms.
5. Flip the pork chops and cook for another 4-5 minutes, or until the internal temperature reaches 145°F on a meat thermometer.
6. Let the pork chops rest for 3 minutes before serving to allow the juices to redistribute.

Marvel at the juicy tenderness and bold flavors of these pork chops, enhanced by the garlic and herb marinade. Serve them alongside a crisp Greek salad or over a bed of fluffy quinoa for a complete meal.

Greek Pork and Feta Stuffed Peppers

Here’s a delightful way to bring a taste of the Mediterranean to your table with these Greek Pork and Feta Stuffed Peppers. Perfect for a weeknight dinner or a special occasion, this dish combines savory pork, tangy feta, and sweet bell peppers in a harmonious blend.

Ingredients

• For the filling:
  • 1 lb ground pork
  • 1/2 cup crumbled feta cheese
  • 1/4 cup finely chopped onion
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 tbsp olive oil
  • 1/2 cup water

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the peppers.
2. In a large skillet over medium heat, heat 1 tbsp olive oil. Add the chopped onion and sauté until translucent, about 3 minutes, to build a flavor base.
3. Add the ground pork to the skillet. Cook, breaking it apart with a spoon, until no pink remains, about 5 minutes. Tip: Draining excess fat can prevent the filling from being too greasy.
4. Stir in the crumbled feta, dried oregano, salt, and black pepper. Mix well to combine all the flavors, then remove from heat. Tip: Letting the mixture cool slightly makes it easier to handle.
5. Brush the outside of the bell peppers with 1 tbsp olive oil to help them soften and brown in the oven.
6. Fill each pepper with the pork and feta mixture, packing it gently to ensure they’re well stuffed.
7. Place the stuffed peppers in a baking dish. Pour 1/2 cup water around the peppers to create steam, which helps them cook evenly.
8. Bake in the preheated oven for 30-35 minutes, until the peppers are tender and the filling is heated through. Tip: For a golden top, broil for the last 2 minutes of cooking.

The peppers emerge from the oven tender yet firm, with a filling that’s richly flavored and slightly creamy from the feta. Serve them atop a bed of orzo or with a crisp Greek salad for a complete meal.

Greek Pork Gyros with Homemade Pita Bread

Embarking on the journey to create Greek Pork Gyros with Homemade Pita Bread is an adventure in flavors and textures that brings the essence of Greece to your kitchen. This guide will walk you through each step, ensuring a delicious outcome.

Ingredients

• For the Pork Gyros:
  • 2 lbs pork shoulder, thinly sliced
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the Homemade Pita Bread:
  • 3 cups all-purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 packet active dry yeast
  • 1 1/4 cups warm water (110°F)
  • 2 tbsp olive oil

Instructions

1. In a large bowl, combine the pork slices with olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Mix well to coat the pork evenly. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight for deeper flavor.
2. For the pita bread, dissolve sugar and yeast in warm water in a small bowl. Let it sit for 5 minutes until frothy, indicating the yeast is active.
3. In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms. Tip: If the dough is too sticky, add a little more flour.
4. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat your grill or skillet to medium-high heat (about 375°F). Thread the marinated pork onto skewers and grill for 4-5 minutes per side until fully cooked and slightly charred.
6. Divide the dough into 8 equal pieces. Roll each into a circle about 1/4 inch thick. Cook on a hot griddle or skillet for 1-2 minutes per side until puffed and lightly browned. Tip: Do not overcook to keep them soft.
7. Serve the grilled pork gyros wrapped in warm pita bread. Tip: Add sliced tomatoes, onions, and a dollop of tzatziki sauce for extra freshness and flavor.

Kneading the dough properly ensures your pita bread is soft and pliable, perfect for wrapping around the juicy, flavorful pork. The combination of spices in the pork marinade delivers a taste that’s robust and authentically Greek. For a creative twist, serve the gyros with a side of Greek salad or roasted potatoes to complete the meal.

Greek Pork Stew with Tomatoes and Olives

When the weather turns cool, there’s nothing quite like a hearty stew to warm you up from the inside out. This Greek Pork Stew with Tomatoes and Olives is a comforting dish that combines tender pork with the bright flavors of tomatoes and the briny punch of olives, all simmered to perfection.

Ingredients

• For the stew:
  • 2 lbs pork shoulder, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 cup dry white wine
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup pitted Kalamata olives
  • 2 cups chicken broth
  • 1 tsp dried oregano
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the pork cubes in a single layer, working in batches if necessary, and brown on all sides, about 5 minutes per batch. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Remove the pork and set aside. In the same pot, add the onion and garlic, sautéing until soft, about 3 minutes.
4. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom, and let it simmer for 2 minutes.
5. Return the pork to the pot along with the diced tomatoes, olives, chicken broth, oregano, and bay leaf. Season with salt and pepper.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, until the pork is fork-tender. Tip: Stir occasionally to prevent sticking.
7. Remove the bay leaf before serving. Tip: For an extra touch of freshness, garnish with chopped parsley.

Generously spoon this stew over a bed of creamy polenta or crusty bread to soak up all the delicious juices. The pork should be meltingly tender, with the olives and tomatoes providing a perfect balance of acidity and richness.

Greek Marinated Pork Tenderloin

Outstanding in its simplicity and bursting with flavor, this Greek Marinated Pork Tenderloin is a must-try for anyone looking to bring a taste of the Mediterranean into their kitchen. Follow these steps carefully to ensure a perfectly marinated and cooked tenderloin every time.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 3 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the pork:
  • 1.5 lbs pork tenderloin

Instructions

1. In a medium bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to create the marinade.
2. Place the pork tenderloin in a large resealable plastic bag and pour the marinade over it, ensuring the meat is fully coated. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
3. Preheat your grill or oven to 375°F. If using an oven, line a baking sheet with foil for easy cleanup.
4. Remove the pork from the marinade, letting excess drip off. Discard the remaining marinade.
5. Grill or bake the pork for 25-30 minutes, turning once halfway through, until the internal temperature reaches 145°F on a meat thermometer.
6. Let the pork rest for 5 minutes before slicing to allow the juices to redistribute.

Rich in flavor and tender in texture, this Greek Marinated Pork Tenderloin pairs beautifully with a crisp salad or roasted vegetables for a complete meal. For an extra touch of authenticity, serve with a side of tzatziki sauce.

Greek Pork Meatballs in Tomato Sauce

Ready to dive into the flavors of the Mediterranean with a dish that’s as comforting as it is flavorful? These Greek Pork Meatballs in Tomato Sauce are a perfect blend of juicy pork, aromatic herbs, and a rich tomato sauce that simmers to perfection. Follow these steps to create a meal that’s sure to impress.

Ingredients

• For the meatballs:
  • 1 lb ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped onion
  • 1 egg
  • 2 tbsp chopped fresh parsley
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 2 tbsp olive oil
  • 1 can (28 oz) crushed tomatoes
  • 1/2 cup water
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the ground pork, breadcrumbs, onion, egg, parsley, oregano, salt, and pepper. Mix until just combined to avoid tough meatballs.
3. Shape the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
4. Bake the meatballs for 20 minutes, or until they’re golden brown and cooked through.
5. While the meatballs bake, heat the olive oil in a large skillet over medium heat. Add the crushed tomatoes, water, oregano, salt, and pepper. Stir to combine.
6. Once the sauce begins to simmer, reduce the heat to low and let it cook for 15 minutes, stirring occasionally.
7. Add the baked meatballs to the sauce, gently stirring to coat them. Simmer together for an additional 10 minutes to allow the flavors to meld.

Enjoy these Greek Pork Meatballs in Tomato Sauce over a bed of fluffy rice or with a side of crusty bread to soak up the delicious sauce. The meatballs are tender and flavorful, with the tomato sauce adding a bright and herby contrast that’s simply irresistible.

Greek Pork Kebabs with Vegetables

Preparing Greek Pork Kebabs with Vegetables is a delightful way to bring the flavors of the Mediterranean into your kitchen. Perfect for beginners, this recipe guides you through each step to ensure juicy, flavorful kebabs every time.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the kebabs:
  • 1 lb pork loin, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and black pepper to create the marinade.
2. Add the pork cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
4. Thread the marinated pork, bell peppers, and onion onto skewers, alternating between meat and vegetables for even cooking.
5. Grill the kebabs for 10-12 minutes, turning occasionally, until the pork is fully cooked (internal temperature of 145°F) and the vegetables are slightly charred.
6. Let the kebabs rest for 5 minutes before serving to allow the juices to redistribute.

Flavorful and tender, these Greek Pork Kebabs with Vegetables offer a perfect balance of savory and sweet. Serve them over a bed of fluffy couscous or with a side of tzatziki sauce for an authentic Mediterranean meal.

Greek Style Pulled Pork Sandwich

Kickstart your culinary adventure with this Greek Style Pulled Pork Sandwich, a dish that marries the tenderness of slow-cooked pork with the vibrant flavors of Greek cuisine. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• For the pork:
  • 3 lbs pork shoulder
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp garlic powder
• For the sauce:
  • 1 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp dill, chopped
  • 1/2 tsp salt
• For assembling:
  • 4 brioche buns
  • 1 cup arugula
  • 1/2 cup sliced cucumbers
  • 1/4 cup crumbled feta cheese

Instructions

1. Preheat your oven to 300°F.
2. Rub the pork shoulder with olive oil, then season evenly with salt, black pepper, dried oregano, and garlic powder.
3. Place the seasoned pork shoulder in a roasting pan and cover tightly with aluminum foil.
4. Roast in the preheated oven for 4 hours, or until the pork is tender enough to shred easily with a fork.
5. While the pork cooks, prepare the sauce by combining Greek yogurt, lemon juice, dill, and salt in a small bowl. Mix well and refrigerate until ready to use.
6. Once the pork is done, remove it from the oven and let it rest for 10 minutes before shredding it with two forks.
7. Toast the brioche buns lightly for about 2 minutes in a toaster or on a grill pan for added texture.
8. Assemble the sandwiches by layering arugula, shredded pork, sliced cucumbers, and crumbled feta cheese on the bottom half of each bun.
9. Drizzle the prepared Greek yogurt sauce over the filling before topping with the other half of the bun.

Enjoy the contrast of the creamy sauce with the juicy, flavorful pork and the crisp freshness of the vegetables. For an extra touch, serve these sandwiches with a side of roasted potatoes or a simple Greek salad.

Greek Pork Loin with Roasted Potatoes

Begin your culinary journey with this Greek Pork Loin with Roasted Potatoes, a dish that marries the robust flavors of the Mediterranean with the comforting warmth of home-cooked meals. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• For the pork loin:
  • 2 lbs pork loin
  • 2 tbsp olive oil
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced
• For the roasted potatoes:
  • 4 large potatoes, cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried rosemary

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. In a small bowl, mix 2 tbsp olive oil, 1 tbsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 2 cloves minced garlic to create a marinade for the pork loin.
3. Rub the marinade evenly over the pork loin, covering all sides for maximum flavor.
4. Place the marinated pork loin in a roasting pan and set aside.
5. In a large bowl, toss the cubed potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried rosemary until evenly coated.
6. Spread the potatoes around the pork loin in the roasting pan, ensuring they’re in a single layer for even cooking.
7. Roast in the preheated oven for 45 minutes, then check the pork’s internal temperature with a meat thermometer; it should read 145°F (63°C) for safe consumption.
8. If the potatoes aren’t golden and crispy, continue roasting for an additional 10-15 minutes, checking every 5 minutes to prevent burning.
9. Once done, remove the pan from the oven and let the pork rest for 10 minutes before slicing to retain its juices.

With its juicy pork and crispy potatoes, this dish offers a delightful contrast in textures. Serve it with a side of tzatziki sauce for an authentic Greek experience or atop a bed of greens for a lighter meal.

Greek Pork and Spinach Pie

Delving into the heart of Greek cuisine, this pork and spinach pie combines savory flavors with a comforting texture, perfect for any meal. Designed for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• For the filling:
  • 1 lb ground pork
  • 10 oz fresh spinach, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
• For the crust:
  • 2 cups all-purpose flour
  • 1/2 cup cold butter, cubed
  • 1/4 cup cold water
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Add the ground pork to the skillet, breaking it apart with a spoon. Cook until no pink remains, approximately 8 minutes. Tip: Draining excess fat can prevent a soggy crust.
4. Stir in the chopped spinach, dried oregano, salt, and black pepper. Cook until the spinach wilts, about 3 minutes. Remove from heat and set aside.
5. For the crust, combine 2 cups all-purpose flour and 1/2 tsp salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
6. Gradually add 1/4 cup cold water, mixing until the dough comes together. Tip: Handling the dough as little as possible ensures a flaky crust.
7. Roll out half the dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
8. Spread the pork and spinach filling evenly over the crust. Roll out the remaining dough and place it over the filling, sealing the edges. Tip: Cutting slits in the top crust allows steam to escape.
9. Bake for 35-40 minutes, or until the crust is golden brown. Let cool for 10 minutes before serving.

Savory and satisfying, this pie boasts a flaky crust enveloping a rich, flavorful filling. Serve it with a side of Greek salad for a complete Mediterranean meal.

Greek Pork Ribs with Honey Glaze

Mastering the art of Greek cuisine starts with understanding its flavors, and these Greek Pork Ribs with Honey Glaze are no exception. Perfect for a weekend dinner, they combine savory and sweet in a way that’s both approachable and impressive.

Ingredients

• For the ribs:
  • 2 lbs pork ribs
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried oregano
• For the honey glaze:
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1 tsp minced garlic

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for the ribs.
2. Rub the pork ribs with olive oil, then evenly coat them with salt, black pepper, and dried oregano. Tip: Letting the ribs sit with the seasoning for 10 minutes enhances the flavor.
3. Place the ribs on a baking tray and bake in the preheated oven for 1 hour. Tip: For even cooking, flip the ribs halfway through the baking time.
4. While the ribs bake, prepare the honey glaze by combining honey, soy sauce, lemon juice, and minced garlic in a small saucepan over low heat. Stir until the mixture is smooth and slightly thickened, about 5 minutes.
5. After the ribs have baked for 1 hour, brush them generously with the honey glaze. Return to the oven and bake for an additional 15 minutes, or until the glaze is sticky and the ribs are tender. Tip: For a caramelized finish, broil the ribs for the last 2-3 minutes.

Perfectly cooked, these ribs boast a tender texture with a sticky, sweet glaze that’s balanced by the savory spices. Serve them alongside a crisp Greek salad or over a bed of fluffy rice to soak up the delicious glaze.

Greek Pork and Orzo Casserole

Kickstart your culinary journey with this comforting Greek Pork and Orzo Casserole, a dish that marries tender pork with the delicate texture of orzo, all enveloped in a rich, aromatic sauce. Perfect for beginners, this recipe guides you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• For the pork:
  • 1 lb pork shoulder, cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 cup tomato sauce
  • 1/2 cup chicken broth
  • 1 tsp dried oregano
• For the casserole:
  • 1 cup orzo
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole.
2. In a large skillet over medium heat, heat 2 tbsp olive oil. Add the cubed pork shoulder, seasoning with 1 tsp salt and 1/2 tsp black pepper. Cook until the pork is browned on all sides, about 5 minutes. Tip: Avoid overcrowding the pan to ensure even browning.
3. Add the diced onion and minced garlic to the skillet with the pork. Sauté until the onion is translucent, about 3 minutes.
4. Stir in 1 cup tomato sauce, 1/2 cup chicken broth, and 1 tsp dried oregano. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 minutes, allowing the flavors to meld.
5. Meanwhile, cook 1 cup orzo according to package instructions until al dente. Drain and set aside.
6. Combine the cooked orzo with the pork and sauce mixture in the skillet. Transfer everything to a baking dish, sprinkling 1/2 cup crumbled feta cheese on top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is melted and the casserole is bubbly. Tip: For a golden top, broil for the last 2 minutes of baking.
8. Garnish with 1/4 cup chopped fresh parsley before serving. Tip: Let the casserole sit for 5 minutes after baking for easier serving.

Outcome is a harmonious blend of textures and flavors, with the orzo absorbing the savory sauce and the pork becoming fork-tender. Serve this casserole with a side of crisp green salad to complement its richness, or enjoy it as a standalone comfort dish on a cozy evening.

Greek Style Pork Burger with Tzatziki

Mastering the art of blending flavors can transform your cooking, and this Greek Style Pork Burger with Tzatziki is a perfect example. Let’s dive into creating this juicy, flavorful burger that’s sure to impress.

Ingredients

• For the burgers:
  • 1 lb ground pork
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 egg
  • 1/4 cup breadcrumbs
• For the tzatziki sauce:
  • 1 cup Greek yogurt
  • 1/2 cucumber, grated and drained
  • 1 tbsp lemon juice
  • 1 tsp dill
  • 1 garlic clove, minced
  • 1/2 tsp salt
• For serving:
  • 4 burger buns
  • 1 tomato, sliced
  • 1/2 red onion, thinly sliced

Instructions

1. In a large bowl, combine the ground pork, oregano, garlic powder, salt, pepper, egg, and breadcrumbs. Mix until just combined to avoid tough burgers.
2. Divide the mixture into 4 equal portions and shape into patties. Tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
3. Preheat your grill or skillet to medium-high heat (about 375°F). Cook the patties for 4-5 minutes on each side, or until the internal temperature reaches 160°F.
4. While the burgers cook, prepare the tzatziki sauce by mixing the Greek yogurt, grated cucumber, lemon juice, dill, minced garlic, and salt in a bowl. Tip: Let the sauce sit for 10 minutes to allow the flavors to meld.
5. Toast the burger buns lightly on the grill or in a toaster for about 1 minute until golden.
6. Assemble the burgers by placing a cooked patty on the bottom half of each bun, then top with tzatziki sauce, tomato slices, and red onion. Cover with the top half of the bun.

Bursting with Mediterranean flavors, these Greek Style Pork Burgers offer a delightful contrast between the juicy, herbed pork and the cool, creamy tzatziki. Serve them with a side of roasted potatoes or a crisp Greek salad for a complete meal.

Greek Pork Shoulder with Herbs and Wine

One of the most comforting dishes to prepare on a leisurely weekend is a slow-cooked Greek Pork Shoulder with Herbs and Wine. This dish, rich in flavors and aromas, is perfect for those who appreciate the art of slow cooking and the depth it brings to the meat.

Ingredients

• For the marinade:
  • 4 lbs pork shoulder, trimmed
  • 1 cup dry white wine
  • 1/4 cup olive oil
  • 3 tbsp fresh lemon juice
  • 4 garlic cloves, minced
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
• For cooking:
  • 1 cup chicken stock
  • 2 bay leaves

Instructions

1. In a large bowl, combine the pork shoulder with white wine, olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Ensure the meat is well coated. Cover and refrigerate for at least 4 hours, preferably overnight, for the flavors to meld.
2. Preheat your oven to 325°F (163°C). Transfer the marinated pork shoulder to a deep roasting pan, pouring the marinade over it.
3. Add chicken stock and bay leaves to the pan. Cover tightly with aluminum foil or a lid to keep the moisture in.
4. Roast in the preheated oven for 3 to 4 hours, or until the pork is tender and easily pulls apart with a fork. Tip: Baste the pork with its juices every hour to keep it moist.
5. Once cooked, remove the pork from the oven and let it rest for 15 minutes before shredding. Tip: Use two forks to shred the meat for the best texture.
6. Serve the shredded pork with its juices over a bed of creamy polenta or with roasted vegetables. Tip: For an extra flavor boost, sprinkle some fresh oregano on top before serving.

Now, the Greek Pork Shoulder is ready to delight your senses with its tender texture and aromatic flavors. Pair it with a glass of the same white wine used in the marinade for a harmonious dining experience.

Greek Pork and Eggplant Moussaka

Unveiling the layers of flavor in this Greek Pork and Eggplant Moussaka, we start with a foundation of tender eggplant slices, layered with a rich pork and tomato sauce, all topped with a creamy béchamel. This dish is a comforting casserole that brings the warmth of the Mediterranean to your table.

Ingredients

• For the eggplant:
  • 2 large eggplants, sliced into 1/2-inch rounds
  • 1/4 cup olive oil
  • 1 tsp salt
• For the pork sauce:
  • 1 lb ground pork
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 cup red wine
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the béchamel sauce:
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 egg, beaten

Instructions

1. Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, brush both sides with olive oil, and sprinkle with salt. Bake for 20 minutes, flipping halfway, until golden and tender.
2. While the eggplant bakes, heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
3. Add the ground pork to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
4. Stir in the crushed tomatoes, cinnamon, nutmeg, red wine, salt, and pepper. Simmer for 15 minutes, allowing the flavors to meld.
5. For the béchamel, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Gradually add the warm milk, whisking constantly until the sauce thickens. Remove from heat, then stir in salt, nutmeg, and the beaten egg.
6. In a 9×13 inch baking dish, layer half the eggplant slices, then all the pork sauce, followed by the remaining eggplant. Pour the béchamel over the top, spreading evenly.
7. Bake at 350°F (175°C) for 45 minutes, until the top is golden and bubbly. Let stand for 10 minutes before serving.

Yield a slice of this moussaka to reveal its creamy interior and savory layers, perfect when paired with a crisp green salad. The cinnamon and nutmeg add a subtle warmth that makes this dish a memorable meal.

Greek Pork Sausage with Peppers and Onions

Absolutely nothing beats the aroma of Greek Pork Sausage with Peppers and Onions sizzling in your kitchen, a dish that brings the vibrant flavors of the Mediterranean right to your table. This recipe is straightforward, ensuring even beginners can achieve delicious results with a bit of guidance.

Ingredients

• For the sausage and vegetables:
  • 1 lb Greek pork sausage, sliced into 1-inch pieces
  • 2 large bell peppers, sliced into strips
  • 1 large onion, sliced into half-moons
  • 2 tbsp olive oil
• For seasoning:
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat a large skillet over medium heat and add 2 tbsp of olive oil, allowing it to warm for about 1 minute until shimmering.
2. Add the sliced Greek pork sausage to the skillet, cooking for 4-5 minutes until lightly browned on all sides. Tip: Avoid overcrowding the skillet to ensure even browning.
3. Introduce the sliced bell peppers and onions to the skillet, stirring to combine with the sausage.
4. Sprinkle 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper over the mixture, stirring well to distribute the seasonings evenly.
5. Continue cooking for another 10-12 minutes, stirring occasionally, until the vegetables are tender and the sausage is fully cooked. Tip: Covering the skillet can help soften the vegetables faster.
6. For a final touch, increase the heat to high for 1-2 minutes to achieve a slight char on the vegetables, adding a smoky depth to the dish. Tip: Watch closely to prevent burning.

Hearty and flavorful, this dish boasts a perfect balance of juicy sausage and sweet, tender vegetables. Serve it over a bed of fluffy rice or tucked into warm pita bread for a meal that’s as satisfying as it is simple to prepare.

Greek Pork and Lentil Soup

Mastering the art of Greek Pork and Lentil Soup begins with understanding its humble ingredients and the methodical process that brings them together into a comforting bowl. This dish is a testament to the simplicity and depth of Greek cuisine, combining tender pork, hearty lentils, and aromatic herbs in a savory broth.

Ingredients

• For the soup base:
  • 1 lb pork shoulder, cut into 1-inch cubes
  • 1 cup dried green lentils, rinsed
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 6 cups chicken stock
  • 2 tbsp olive oil
• For seasoning:
  • 1 tsp dried oregano
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add pork cubes to the pot, browning on all sides for about 5 minutes total. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove the pork and set aside. In the same pot, add onion, carrots, and celery, sautéing until softened, about 5 minutes.
4. Stir in garlic and cook for 1 minute until fragrant.
5. Return the pork to the pot along with lentils, chicken stock, oregano, and bay leaf. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until lentils are tender and pork is cooked through. Tip: Skim off any foam that forms on the surface for a clearer broth.
7. Season with salt and pepper to taste. Tip: Lentils absorb a lot of salt, so adjust seasoning towards the end of cooking.
8. Remove the bay leaf before serving.

Yielded is a soup with a rich, velvety texture, where the lentils and pork meld beautifully, offering a satisfying bite. The oregano adds a subtle earthiness, elevating the dish beyond its simple components. Serve with a drizzle of olive oil and a side of crusty bread for dipping, embracing the full Greek experience.

Greek Pork Cutlets with Lemon Caper Sauce

Discover the joy of cooking with this simple yet flavorful Greek Pork Cutlets with Lemon Caper Sauce recipe. Perfect for beginners, this dish combines tender pork with a tangy sauce for a meal that’s sure to impress.

Ingredients

• For the pork cutlets:
  • 4 pork cutlets, about 1/2 inch thick
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
• For the lemon caper sauce:
  • 1/4 cup fresh lemon juice
  • 1/4 cup chicken broth
  • 2 tbsp capers, drained
  • 2 tbsp unsalted butter
  • 1 tbsp chopped fresh parsley

Instructions

1. Preheat a large skillet over medium-high heat and add olive oil.
2. Season the pork cutlets with salt and pepper, then dredge in flour, shaking off excess.
3. Place the cutlets in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.
4. Tip: Ensure the skillet is hot before adding the pork to achieve a perfect sear.
5. In the same skillet, add lemon juice and chicken broth, scraping up any browned bits from the bottom.
6. Stir in capers and simmer for 2 minutes to reduce slightly.
7. Tip: The sauce should thicken just enough to coat the back of a spoon.
8. Remove from heat and whisk in butter until melted and sauce is smooth.
9. Tip: Adding butter off the heat prevents the sauce from breaking.
10. Stir in chopped parsley and pour the sauce over the pork cutlets.

The pork cutlets are wonderfully tender with a crispy exterior, while the lemon caper sauce adds a bright, tangy contrast. Serve over a bed of steamed greens or with roasted potatoes for a complete meal.

Greek Pork and Rice Stuffed Grape Leaves

Just imagine unwrapping a bundle of flavors that transport you straight to the Mediterranean with every bite. Today, we’re diving into the art of making Greek Pork and Rice Stuffed Grape Leaves, a dish that balances savory pork with the subtle tang of grape leaves, all wrapped up in a neat little package.

Ingredients

• For the filling:
  • 1 lb ground pork
  • 1/2 cup uncooked long-grain white rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh mint, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup olive oil
• For assembling:
  • 1 jar grape leaves (about 60 leaves), drained and rinsed
  • 2 cups chicken broth
  • 2 tbsp lemon juice

Instructions

1. In a large bowl, combine the ground pork, uncooked rice, onion, garlic, dill, mint, salt, pepper, and olive oil. Mix until all ingredients are evenly distributed.
2. Lay a grape leaf flat on a clean surface, shiny side down. Place a teaspoon of the pork mixture near the stem end of the leaf.
3. Fold the sides of the leaf over the filling, then roll tightly from the stem end to the tip, forming a small cylinder. Repeat with remaining leaves and filling.
4. Arrange the stuffed grape leaves seam side down in a large pot, packing them closely together to prevent unrolling during cooking.
5. Pour the chicken broth and lemon juice over the grape leaves, ensuring they are just covered. Place a heavy plate on top to keep them submerged.
6. Bring the liquid to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 50 minutes, or until the rice is tender and the pork is cooked through.
7. Remove from heat and let cool slightly before serving. The grape leaves can be served warm or at room temperature.

Lusciously tender with a hint of citrus, these stuffed grape leaves are a testament to the harmony of simple ingredients. Serve them with a dollop of tzatziki or alongside a crisp Greek salad for a complete Mediterranean feast.

Greek Pork Skewers with Yogurt Dip

Sometimes, the simplest dishes bring the most joy, especially when they’re packed with flavor and easy to make. Greek Pork Skewers with Yogurt Dip is a perfect example, combining tender, marinated pork with a cool, tangy dip for a meal that’s both satisfying and refreshing.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the skewers:
  • 1 lb pork tenderloin, cut into 1-inch cubes
  • 1 medium red onion, cut into 1-inch pieces
  • 1 medium green bell pepper, cut into 1-inch pieces
• For the yogurt dip:
  • 1 cup plain Greek yogurt
  • 1 tbsp fresh dill, chopped
  • 1/2 tsp garlic powder
  • 1/4 tsp salt

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and black pepper to create the marinade.
2. Add the pork cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. While the pork marinates, prepare the yogurt dip by combining Greek yogurt, fresh dill, garlic powder, and salt in a small bowl. Cover and refrigerate until ready to serve.
4. Preheat your grill to medium-high heat (about 375°F to 400°F). If using wooden skewers, soak them in water for 30 minutes to prevent burning.
5. Thread the marinated pork, red onion, and green bell pepper pieces onto the skewers, alternating between ingredients.
6. Grill the skewers for 10-12 minutes, turning occasionally, until the pork is cooked through and the vegetables are slightly charred.
7. Serve the skewers hot with the chilled yogurt dip on the side.

Absolutely delightful, these skewers offer a juicy texture with a hint of smokiness from the grill, perfectly complemented by the creamy, herby yogurt dip. For a festive touch, serve them on a platter garnished with lemon wedges and extra dill.

Greek Pork and Chickpea Stew

Creating a comforting Greek Pork and Chickpea Stew is simpler than you might think, especially when you follow these straightforward steps. Let’s dive into the process, ensuring every bite is packed with flavor.

Ingredients

• For the stew:
  • 2 lbs pork shoulder, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups chicken broth
  • Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the pork cubes in a single layer, working in batches if necessary, and brown on all sides, about 3 minutes per batch. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Remove the pork and set aside. In the same pot, add the onion and cook until translucent, about 5 minutes.
4. Stir in the garlic, cumin, oregano, cinnamon, and cloves, cooking until fragrant, about 1 minute.
5. Return the pork to the pot along with the chickpeas, diced tomatoes, and chicken broth. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 1.5 hours, or until the pork is tender. Tip: Stir occasionally to prevent sticking.
7. Season with salt and pepper to taste. Tip: For a thicker stew, uncover and simmer for an additional 10 minutes.

With its tender pork and creamy chickpeas, this stew offers a delightful contrast in textures. Serve it over a bed of fluffy rice or with a side of crusty bread to soak up the rich, spiced broth.

Greek Pork Tenderloin with Feta and Sun-Dried Tomatoes

Delving into the flavors of the Mediterranean, this Greek-inspired pork tenderloin is a delightful blend of juicy meat, tangy feta, and sweet sun-dried tomatoes. Perfect for a weeknight dinner or a special occasion, it’s surprisingly simple to prepare with a few key ingredients.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the filling:
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped sun-dried tomatoes
  • 1 tbsp chopped fresh parsley
• For cooking:
  • 1 pork tenderloin (about 1 lb)
  • 1 tbsp olive oil

Instructions

1. In a small bowl, whisk together 1/4 cup olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the marinade.
2. Place the pork tenderloin in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat your oven to 375°F (190°C) and heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat.
4. Remove the pork from the marinade, allowing excess to drip off, and sear in the skillet for 2-3 minutes per side until golden brown.
5. In a small bowl, mix together the feta cheese, sun-dried tomatoes, and parsley. Make a lengthwise cut in the pork to create a pocket and stuff with the feta mixture.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
7. Let the pork rest for 5 minutes before slicing to allow the juices to redistribute.

The pork tenderloin emerges from the oven succulent and flavorful, with the feta and sun-dried tomatoes adding a creamy and tangy contrast. Serve it sliced over a bed of quinoa or with roasted vegetables for a complete meal.

Conclusion

Whether you’re planning a festive gathering or a cozy family dinner, our roundup of 24 Delicious Greek Pork Recipes offers something for every occasion. Dive into these flavorful dishes that bring the Mediterranean to your table. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these recipes handy for your next culinary adventure!